Support Macmillan Cancer’s World’s Biggest Coffee Morning this September with this deliciously decadent yet gluten-free chocolate gateau…
SERVES 12
- Half a vanilla pod
- 300g dark chocolate
- 175g salted butter
- 175g golden caster sugar
- 6 large eggs
- 75g ground almonds
- 1.5 tsp baking powder
- 200ml double cream
- 200g low-fat Greek-style yogurt
- 1 tbsp icing sugar
- 30g dark chocolate
- 700g ripe figs
- 2 tbsp soft light brown sugar
- To make the fig compote, finely dice half the figs and set aside the remainder. Put the brown sugar, vanilla pod and chopped figs in a saucepan with 2 tbsp water.
- Simmer over a medium heat, stirring, for about 10 mins until it looks like jam. Remove the vanilla pod, cool completely, then cover and chill until needed (or for up to 5 days).
- Heat the oven to 170C/gas 3. Lightly grease three 19cm sandwich tins, and line the bases and sides with non-stick baking paper.
- Melt the chocolate and diced butter in a heatproof bowl set over simmering water. Cool slightly, then stir in 75g caster sugar and 2 egg yolks. Mix in the remaining egg yolks, then the ground almonds and baking powder.
- Whisk the egg whites until they hold soft peaks. Gradually whisk in the remaining caster sugar until the meringue mixture is stiff and glossy.
- Loosen the chocolate mixture with a spoonful of meringue mixture, then fold in the rest with a spatula or metal spoon. Divide the batter among the prepared tins and bake for about 25 mins, until risen and just-firm on the surface.
- Leave to cool in the tins for 5 mins, then turn out on wire racks and let cool completely – they will sink slightly.
- To serve, cut the each remaining fig into six wedges. Put one cake on a serving plate, flat side up. Lightly whip the cream and yogurt with the icing sugar until it just holds its shape. Dollop spoonfuls of the fig compote over the cream.
- Spread one third of the cream and fig compote mixture on top of the first cake (don’t go right to the edge), being careful not to overmix.
- The fig compote should be marbled in clear streaks through the cream mixture. Top with a scant layer of fig wedges. Place the second cake on top, flat side up, and repeat the marbled cream and fig layers.
- Top with the final cake – flat side down – and spread with the final third of marbled cream. Arrange the remaining fig wedges on top. Dust with icing sugar and sprinkle with chocolate shavings, to finish.
Macmillan Cancer Support’s World’s Biggest Coffee Morning : Friday 29 September
For more M&S recipes, and to sign up head to: coffee.macmillan.org.uk