alive logo

Chocolate Strawberry Gateau


    Chocolate Strawberry Gateau

    This dessert is guaranteed to finish your dinner party deliciously!



    2 eggs, beaten
    1 Tbsp (15 mL) molasses
    2/3 cup (150 mL) vegetable oil
    2/3 cup (150 mL) milk
    1 1/2 cups (375 mL) all-purpose flour
    2 tsp (10 mL) baking powder
    5 Tbsp (75 mL) unsweetened cocoa
    1/2 cup (125 mL) organic sugar


    1/4 cup (125 mL) brandy
    14 oz (400 g) dark chocolate, chopped
    1 cup (250 mL) unsalted butter


    8 medium strawberries
    6 oz (185 g) white chocolate, melted
    6 oz (185 g) dark chocolate, melted
    1/4 cup (60 mL) strawberry jam
    2 cups (500 mL) whipped cream
    1/4 cup (60 mL) organic sugar

    To prepare cake, preheat oven to 350 F (180 C). Grease and line with parchment paper a deep 9-inch (23-cm) round cake pan.

    Combine eggs, molasses, oil, and milk in small bowl and set aside. Sift flour, baking powder, and cocoa into large mixing bowl. At low speed, mix in sugar. Increase speed to medium and add liquid ingredients. Beat at high speed until batter is smooth and creamy; then pour into prepared pan. Bake 45 minutes or until a toothpick inserted into centre of cake comes out clean. Turn onto wire rack and cool completely, preferably overnight.

    To prepare filling, in double boiler, heat brandy, dark chocolate, and butter just until melted. Remove from heat and cool to room temperature.

    To prepare garnish, melt dark and white chocolate in separate double boilers. Dip 4 strawberries into white chocolate and 4 into the dark chocolate and set on parchment paper to harden. Refrigerate.

    To assemble dessert, cut cake in half and spread bottom half with strawberry jam. Top with cooled chocolate filling and replace top half of cake. Whip cream with sugar until stiff peaks form. Spread cream over top and sides of cake.

    Mark cake into 8 slices. Top each slice with a strawberry, alternating white and dark chocolate. Refrigerate until ready to serve. Serves 8.

    source: "Spring Dinner Party", alive #282, April 2006


    Chocolate Strawberry Gateau




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.