★★★★★ | Sara Lee-Inspired Chocolate Gateau

★★★★★ | Sara Lee-Inspired Chocolate Gateau

★★★★★ | Sara Lee-Inspired Chocolate Gateau

By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Sara Lee Chocolate Gateau - The ULTIMATE youth chocolate cake! | #let'scooking

Sara Lee Chocolate Gateau - The ULTIMATE youth chocolate cake!

Ingredient:

• 6 eggs 
• 250g caster sugar 
• 100g plain flour 
• 50g cocoa 
• 150g margarine, dissolved 
• Dim chocolate chips, to design 
• For the icing 
• 6 egg whites 
• 340g caster sugar 
• 265g unsalted margarine, at room temperature 
• 225g dim chocolate, dissolved 

Dim chocolate chips, to design
## CLICK TO SEE FULL RECIPES ##

Instruction:

1. Preheat your broiler to 180C/160C fan. Oil and line 3 x 20cm free bottomed cake tins and put aside until required. 
2. In the bowl of a stand blender, put the eggs and caster sugar and with the whisk connection included, speed for around 10 minutes, or until they are thick and have about significantly increased in volume. (You can do this with a hand whisk, however doing it in a stand blender spares your hands!) 
3. Filter over the flour and cocoa powder and overlay to join. Shower the liquefied margarine over the highest point of the blend and overlap this is also. 
4. Empty the blend into your readied cake tins and spot into the stove for 20 - 25 minutes or until the cakes are springy to the touch and a stick confesses all. Permit to cool in the tins for 5 minutes and afterward evacuate to a cooling rack to cool totally. 
5. While the cake is cooling, make the icing. Spot the egg whites and sugar in a glass bowl and spot over a skillet of stewing water, blending continually until the sugar disintegrates and they arrive at 65 C on a thermometer. Expel from the warmth and spot in the bowl of a stand blender with the whisk connection fitted. Race on high for around 5 minutes or until the blend is thick, holding its shape and cooled. 
6. Include the softened chocolate and speed to consolidate, at that point start including the spread, each 3D square in turn until you have joined the entirety of the margarine and the icing is thick. In the event that now your icing appears to free, place in the cooler for 30 minutes to chill off. 
7. Fit a funneling pack with a star spout and include 1/2 of the icing to the sack. 
8. To collect the cake, place one cake on a cake board and top with some icing. Spread out with a palette blade and top with your subsequent cake. Spot all the more what tops off an already good thing, out once more, and top with your third and last cake. Spread the entire cake with a thick layer of icing and smooth with a palette blade. 
9. When your cake is smooth, drag your palette blade upwards from the base to the highest point of the cake to make vertical lines running all around the cake. Top completion, pipe stars everywhere throughout the highest point of the cake and finish with a sprinkling of chocolate drops.

Note

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