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Sunday, 24 November 2013

Chequered Gateau with Crème Chantilly & Chocolate Ganache

Created very early in this morning: Chequered Gateau, assembled from fatless sponge layers (Vanilla & Chocolate) , chequered pattern...with Crème Chantilly filling & Dark Chocolate Ganache Topping
I visualized this cake the whole y'day but too buzzzz to make it...So I automatically woke up o/a 3.30 am as my restless heart couldn't just wait that long till the first ray of morning light. My biological clock knew the secret (It's all about heart matter!)  Isn't that amazing! Love it!  
For Fat-less Vanilla Sponge
Chocolate Sponge 
4 eggs, separated
1/2 teaspoon vanilla essence
100 g caster sugar
pinch of salt
40 g plain flour
40 g corn flour
1/2 teaspoon baking powder
1/2 teaspoon coffee powder
1 1/2 tablespoons cocoa powder, sifted
Make a Vanilla sponge mixture. Fold the sifted cocoa and 1/2 teaspoon coffee powder into the second half. Bake each sponge in a 16 cm Ø spring form/sandwich tin for 15-20 minutes at 170°C. 
Cool and slice each sponge into two layers.
Let it snow...let it snow...let it snow... pre-X'Mas ambiance @home! ;)
  • Set oven to 170°C;
  • Place egg whites with the pinch of salt in a small mixing bowl. Using electric beaters, beat until firm peaks form;
  • Gradually add in the sugar, beating constantly until it has dissolved and mixture is glossy and thick;
  • Beat egg yolks and vanilla essence together lightly with a fork. Add the beaten egg yolks into the whites and beat very slowly in order that the mixture remain very thick , light and bulky;
  • Sift the flour, corn flour together with baking powder and gently fold into the sponge mixture, using a metal spoon or a spatula. Divide the mixture evenly into 2 bowls. Flavour half by folding in vanilla essence;
  • Fold the sifted cocoa and 1/2 teaspoon coffee powder into the second half. 
  • Grease two 16 cm diameter sandwich tins and dredge them lightly with flour. Pour each mixture evenly into each prepared tin. Bake each sponge in a 16 cm spring form/sandwich tin for 15-20 minutes or until the tops have risen and the cake has shrunk a little from sides of tins. 
  • Leave the sponges in tins for 5 minutes before turning onto wire rack to cool. Slice each sponge into 2 layers;
  • Please visit the below link for step-by-step "How to assemble chequered gateau"
  • Chilled for at least 30 minutes in order that the cream has time to set in between the layers.  
For Crème Chantilly
230 ml whipping cream
30 g icing sugar
1/2 teaspoon vanilla essence
  • You can either whip the cream with the icing sugar manually until the cream stand in soft peaks or with assistance of electric beaters for a quick results, to maximize the air whisked into it, a plus! Then flavour with the essence.
For Dark Chocolate Ganache
150 g dark chocolate, chopped
1/4 cup whipping cream
  • Combine chocolate and cream in small saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat;
  • Pour Ganache Topping evenly and completely over the top of the cake, allowing the topping to flow down the sides. Smooth sides using a palette knife without touching the top of the cake, or it will lose its sheen. Allow to set. 
  • The chequered pattern is not as neat as it should be as I sliced the layers unevenly and that I intended to spread less cream in between the layers according to the cake's fat-less other words, my tongue & tummy only surrender one & only fat from dark chocolate!!! oh yes!
  • I love these soft, light and fat-less sponges, ideally matched with smooth & soft crème Chantilly. 
  • If you'd prefer to have more beautiful result, my humble suggestion: please apply butter-cream icing as filling to spread inside and over the top of each layer, in lieu of crème Chantilly. I personally find butter-cream icing too heavy for fat-less sponge cake. However, Butter-cream icing holds the assembled layers better once chilled whilst creating outstanding white borders of chequered pattern. :) Either way, Enjoy this oh-so-delectable gateau!!!!!!


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