Fruit and Chocolate Gateau


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Chocolate cake interlaced with seasonal fruits and chantilly cream makes a sumptuous dessert.

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Preparation Time: 
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Makes 1 servings
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1 eggless chocolate sponge cake (7")

For The Chantilly Cream
1 1/4 cups (250 grams) fresh cream
4 tbsp powdered sugar
1 tsp vanilla essence

To Be Mixed Into A Soaking Syrup
2 tbsp sugar
2 tbsp fruit juice(this is the suagr syrup from the tin of any canned fruit)
1/2 cup water

For The Filling
1 1/2 cups mixed fruits

For The Garnish
dark chocolate curls

For the chantilly cream

  1. Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till soft peaks form.
  2. Keep refrigerated till required.

How to proceed

  1. Slice the chocolate cake horizontally into 3 equal parts.
  2. Soak the bottom layer of the chocolate cake with the soaking syrup.
  3. Spread 1/3 of the chantilly cream on the soaked layer of the cake.
  4. Place 1/2 cup of fruit on top and sandwich with the second layer of the chocolate cake.
  5. Soak with the soaking syrup and spread 1/3 of the chantilly cream on the soaked layer of the cake.
  6. Top with 1/2 cup of the fruit and sandwich with third layer of the chocolate cake.
  7. Soak with the remaining soaking syurp and spread the remaining chantilly cream on top.
  8. Garnish with the remaining fruit and chocolate curls and refrigerate.
  9. Serve chilled.
RECIPE SOURCE : The Chocolate CookbookBuy this cookbook
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