I mentioned this Gateau Choco-Citron about two posts ago and told you I made up the recipe on the fly, so here I am sharing that recipe with you. It's a three-layered cake made of a rich chocolate brownie layer, a sweet, tart lemon curd layer, topped with a soft chocolate mousseline layer. Thanks once again to Aube of Kitchen Vignettes for describing the components of this gateau so well that I was able to make it in my very own kitchen one afternoon.
The bad news is that there are 5 eggs in this smallish 8x8-inch cake, but the good news is that it also contains plenty of dark chocolate to satisfy even the hardest of the hard core chocolate-lovers out there. Plus coffee, for that extra caffeine kick! Don't feel guilty, you only need to cut a tiny sliver to fully enjoy it. With a cup of (more) coffee, if your nerves can take it :-).
So after baking this gateau a few days ago, I thought I would take some time off from baking for the rest of this week. No such luck, or maybe the lure of the all things sweet was just too strong, I couldn't resist. When my friend, Y turned up on our doorstep this morning with a big bag of ingredients and proposed to be my baking buddy, I said Yes! I had exactly 4 hours before I needed to start on dinner, so we decided we would attempt only 3 desserts and then I'd have to kick him out. LOL, sorry, Y!
We ended up making these:
7-layered Coffee and Vanilla Cake (Y's recipe) and the cream-cheese-chocolate frosted cinnamon rolls
Gosh I'm exhausted, can you blame me?
Have a great Wednesday (almost Wordless Wednesday, but oh well)!
150g chocolate, chopped
1 teaspoon instant coffee powder
50g all-purpose flour
1 teaspoon vanilla extract
1. Preheat oven to 180C. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Once melted, remove from heat and stir in the instant coffee powder until dissolved. Leave to cool.
2. In another bowl, whisk the eggs and sugar until pale and creamy. Stir in the cooled chocolate mixture. Add the flour and fold gently to incorporate. Stir in the vanilla extract.
3. Pour mixture into a greased and lined 8x8-inch baking pan and bake for 20 minutes. Leave to cool completely, preferably overnight in the fridge before turning out.
Easy Lemon Curd
38g salted butter
2 large eggs
38g caster sugar
42g lemon juice
Melt the butter in a heavy-based saucepan, add all the other ingredients and whisk to a custard over a gentle heat. Let cool before using, keep in the fridge.
3/4 cup whole milk
1/3 cup melted, cooled chocolate
2 large eggs
1 1/4 tablespoons cornstarch
1 teaspoon gelatin powder, sprinkled over 1 teaspoon cold water
3 tablespoons butter, at room temperature
1. In a large saucepan, bring the milk to a boil.
2. In a large mixing bowl, whisk together the chocolate, eggs and cornstarch until well-combined, then pour the boiled milk over this in a small stream while whisking constantly.
3. Pour this back into the saucepan and bring to a boil for 30 seconds. Remove from heat and add the softened gelatin, stirring until dissolved.
4. Cool for 10 minutes or so, whisking every now and again. Add the softened butter in bit by bit, whisking after each addition. The cream will be satiny and smooth. Place a sheet of cling film flush against the surface to prevent a skin from forming and refrigerate for at least 2 hours (or 15 minutes in the freezer if you're short of time).
To assemble gateau:
1. Turn the chocolate brownie out onto a serving plate.
2. Spread the lemon curd on top and level off using an offset spatula.
3. Spread or pipe the firm chocolate mousseline on top of the curd and chill in the fridge before serving.