Chocolate Strawberry Gateau
Executive Chef Dan Atkinson
This dessert is guaranteed to finish your dinner party deliciously!
Cake
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
Filling
1/4 cup (125 mL) brandy
14 oz (400 g) dark chocolate, chopped
1 cup (250 mL) unsalted butter
Garnish
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
