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Dark Ruffle Gâteau

Image of Dark Ruffle Gâteau

4 eggs, plus 3 egg yolks
100 g (4 oz) caster sugar
75 g (3 oz) plain flour
25 g (1 oz) cocoa powder
25 g (1 oz) ground almonds
100 g (4 oz) granulated sugar
75 g (3 oz) white chocolate
225 g (8 oz) butter, cubed
2 tablespoons (30 ml) chicory and coffee essence
50 g (2 oz) Amaretti biscuits, crushed
100 g (4 oz) plain chocolate


Serves: 12


1  Grease and line an 18 cm (7 inch) square cake tin.

2  Put the 4 eggs and the caster sugar in a large bowl set over a pan of simmering water. Whisk for 10 minutes, until the mixture is thick and mousse-like. Remove from the heat and whisk until cool.

3  Sift the flour, cocoa and almonds on to the whisked mixture. Fold in gently with a metal spoon.

4  Spoon into the prepared tin and place in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 30 minutes or until risen and slightly shrunken away from the sides of the tin. Turn out and cool on a wire rack.

5  To make the buttercream: dis­solve the granulated sugar with 4 tablespoons (60 ml) water in a pan over a low heat, stirring occasion­ally. Bring to the boil and simmer for 5 minutes, until the temperature reaches 110ºC (225ºF) on a sugar thermometer or until a drop of syrup forms a thread when pulled between your thumb and forefinger (drop it on to a saucer first). Remove from the heat.

6  Melt the white chocolate in a bowl set over a pan of simmering water. Set aside.

7  Whisk the 3 egg yolks until pale and thick. Gradually whisk in the sugar syrup, whisking continuously until the mixture is cool. Beat in the butter until thick, then whisk in the melted white chocolate until the mixture is smooth. Stir in the coffee essence and chill for 30 minutes.

8  Slice the cake horizontally into 3 layers and sandwich together using two-thirds of the buttercream. Spread the remainder over the top and sides of the cake.

9  Press the Amaretti biscuit crumbs around the sides of the cake. Melt the plain chocolate in a bowl over a pan of simmering water and spread over a marble slab or a cold metal baking sheet. Leave to set for 5 minutes. Using a metal palette knife, pull across the top of the chocolate to form scrolls. Arrange the scrolls on the cake. 

Preparation Time: 1 Hour, Plus 30 Minutes Chilling Time
Cooking Time: 30 Minutes
Oven Temperature: 190șC (375șF), Gas Mark 5

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