Method
Preheat oven to 180C and grease and line loose based round cake tin - 7 or 8 inch. Melt the chocolate in a pan over simmering water. Beat the butter and sugar together then fold in the melted chocolate, almonds and egg yolks. Whisk the egg whites until they form soft peaks and gently fold into the chocolate mixture. Carefully fold in the sifted flour. Spoon into prepared tin and bake for about 40 mins until well risen and springy to touch. Check with a cocktail stick if needed. Cool on a wire rack. For filling and topping: Bring the cream to the boil then remove from heat immediately and stir in chocolate broken into small pieces. Continue stirring until chocolate all melted. Allow to cool. Cut cold cake in half and spread with half of mixture then sandwich together. Spread the rest over top of cake and sprinkle with crumbled chocolate flake.
Thanks to
Alice Robinson from the United Kingdom for submitting this Chocolate Gateau
recipe.
Added on 04 October 2007.
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