How to make chocolate crunch gateau:
|
For the Gateau
Quantity
|
Ingredients
|
| 340g (12 oz) |
Good quality plain chocolate |
| 1 tablespoon |
Golden syrup |
| 1 tablespoon |
Clear honey |
| 140g (5 oz) |
Butter |
| 170g (6 oz) |
Cornflakes |
| 110g (4oz) |
Toasted almonds, chopped |
| |
|
| For the Filling |
|
| 455g (1 lb) |
Strawberries, hulled and sliced |
| 280 ml (1/2 pt) |
Double cream, lightly whipped |
| |
|
| To Decorate |
|
| 30g (1 oz) |
Toasted flaked almonds |
Method
Melt the chocolate, syrup, honey and butter,
stirring occasionally. Tip the cornflakes and nuts into
a bowl, pour over the melted chocolate mixture and mix.
Spoon into a prepared 9 inch spring form tin, pressing
down well and easing the mixture up the sides to make
a shell for the fruit and cream. Chill the case for
1 to 2 hours until set. Take the case out of the tin,
tip in half the strawberries and spoon the cream on
top, Decorate the chocolate crunch gateau with the remaining strawberrries and almonds.
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