Choc’s away
Indulge in a Gregg Wallace gateau
You’ll need
Butter, for greasing 4 eggs 125g caster sugar 125g plain flour 50g Divine White Chocolate, finely grated 3 tablespoons rosewater, or 2–3 drops rose essence 150ml crème fraîche 200g Divine White Chocolate, broken up 75g unsalted butter 3 tbsp single cream 125g icing sugar White chocolate curls Sugared rose petals (optional) Icing sugar, for dusting
Method
1. Grease and line bases of two 20cm (8in) round sandwich tins. Whisk eggs and caster sugar in a large bowl until thick enough to leave a trail when the whisk is lifted. 2. Sift flour into the bowl. Add grated chocolate and fold in. 3. Divide the mix between tins and bake in oven, 180°C/160C fan/gas mark 4/350F, for 20–25 mins until just firm to the touch. Transfer to a wire rack to cool. 4. Stir the rosewater into the crème fraîche and use to sandwich the cakes together on a serving plate. 5. Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely-simmering water, then leave until melted. Allow to cool, then stir in cream and icing sugar, beat until smooth. Leave to cool further until it forms soft peaks, then spread over the top and side of the cake using a palette knife. 6. Decorate the top of the cake with chocolate curls, sugared rose petals, and a light dusting of icing sugar. Top tip – To make the sugared rose petals, lightly brush fresh rose petals with beaten egg white and dust with caster sugar. Leave to dry on nonstick greaseproof paper for 1–2 hours.
For more, see divinechocolate.com