ALMOND & WHITE CHOCOLATE GÂTEAU WITH BITTER CHOCOLATE GLAZE

Serves 10-12 PREP TIME: 40 minutes + 30 minutes cooking time + time to cool and set

6 eggs ¾ cup (165g) castor sugar 120g cake wheat flour 50g almonds, finely ground in a food processor 100g butter, melted and cooled chocolate liqueur, for brushing Dutch-processed cocoa powder, for dusting

For the white chocolate mousse

• 300g couverture white chocolate, finely chopped • 40ml milk • 40ml chocolate liqueur • 1 gelatine leaf, softened in cold water for 5 minutes • 3 eggs, separated • 350ml pouring cream, whipped to soft peaks

For the bitter chocolate glaze

• 1 cup (220g) castor sugar • 160g dark chocolate (70% cocoa), finely chopped • 30ml chocolate liqueur

1. Preheat oven to 180ºC (160ºC fan). Place eggs and sugar in a stand mixer bowl and beat until pale, 6-8 minutes. Sift flour over the mixture in 2 batches, folding in with a large metal spoon. Fold in ground almonds, then butter. Spread ¼ of the mixture into a 23cm-diameter round on a baking tray lined with baking paper. Bake 6-8 minutes or until the cake springs back when lightly pressed in the centre. Repeat with the remaining mixture. Cool completely on trays, then remove baking paper.

2. To make the mousse, place white chocolate, milk and liqueur in a bowl over a pot of simmering water, stirring occasionally until the chocolate has melted and the mixture is smooth, about 4 minutes. Squeeze the excess water from gelatine, add to chocolate mixture, stir until dissolved. Remove from heat, cool 5 minutes, then stir in yolks and fold in whipped cream. Place egg whites and a pinch of salt in a bowl and whisk to firm peaks, about 3 minutes. Fold into chocolate mixture and refrigerate 1-2 hours.

3. Place a 22m-diameter, 10cm-high ring mould on a baking tray lined with baking paper. Place 1 cake round in the base, trimming to fit snugly, then brush with liqueur. Spread with

¹∕3 of the mousse, smooth the top and dust heavily with cocoa. Repeat with remaining cake rounds, liqueur, mousse and cocoa, finishing with cake. Refrigerate 3-4 hours or until set.

4. To make the glaze, place sugar and 60ml water in a small saucepan over medium-high heat, stirring until the sugar dissolves. Bring to a boil and cook, without stirring, until a dark caramel colour, about 5 minutes. Remove from heat and add 100ml water. Return to heat, add chocolate and liqueur, and stir until smooth. Cool to room temperature.

5. To serve, run a hot knife around the inside of the mould to loosen the cake; place on a serving plate. Drizzle glaze over and serve immediately.