Baking Recipes - Chocolate Gateau with Rum and Walnuts Recipe

Ingredients

Serves 6-8

Sponge:

• 175 g/6 oz butter

• 175 g/6 oz caster sugar

• 3 large eggs

• 1 tablespoon rum

• 125 g/4 oz self-raising flour, sifted with 1/2 teaspoon baking powder

• 40 g/1 1/2 oz walnuts, finely chopped

• 40 g/1 1/2 oz digestive biscuits, crushed 

Filling:

• 75 g/3 oz sultanas

• 3 tablespoons rum

• 175 g/6 oz plain dark chocolate

• 150 g/5 oz icing sugar

• 150 g/5 oz butter

• 50 g/2 oz walnuts, coarsely chopped

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Method:

1. Line a 1 kg/2 lb loaf tin with grease proof paper or baking parchment.

2. Cream the butter and sugar until soft and light. Beat the eggs with the rum. Gradually beat the eggs and rum into the creamed mixture, adding a little flour and baking powder if the mixture shows signs of curdling.

3. When all the egg mixture has been incorporated, add the rest of the flour, the nuts and biscuit crumbs.

4. Spoon into the tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 45 minutes, or until firm to the touch. Cool for about 10 minutes in the tin, then turn out the cake and allow to cool on a wire rack. Split into three layers.

5. Soak the sultanas in the rum while the sponge is cooking.

6. Melt 150 g/5 oz of the chocolate and coarsely grate the remainder. Sift the icing sugar and cream it with the butter. Add the melted chocolate and beat until light in texture. Add the sultanas, rum and half the walnuts.

7. Sandwich the cake layers together with some of the chocolate and rum mixture. Spread the remainder over the top but not the sides of the gateau.

8. Sprinkle the remaining walnuts and the grated chocolate over the top of the cake. Chill well before serving.