Food For Thought CHOCOLATE GATEAU

Press, Volume CIV, Issue 30901, 6 November 1965, Page 2

Food For Thought CHOCOLATE GATEAU

I By

ALAN TREMAIN]

Every now and then when you want to entertain members of the garden club or some other association, you need to be able to make something special in the way of a cake. This recipe for Chocolate Gateau will give you an instant reputation as a hostess. You will need to buy three sixpenny chocolate flake bars and some chocolate vermacilli or chocolate shot for decorating. You will need: 4oz butter 6oz self-raising flour 3 chocolate flake bars 1 chocolate button 4oz castor sugar 2 eggs A little warm water Chocolate vermacilli or chocolate shot For the Butter Cream: 3oz butter 6oz sifted icing sugar Vanilla essence A little cold water. Method.— For the cake, beat the butter and sugar until

light and fluffy, then whisk the eggs and beat them into the mixture. Sift the flour and fold in with enough warm water to form a soft dropping consistency. Divide equally between two greased and floured seven-inch layer tins. Bake in at 375 degrees for about 20 minutes. Remove from the oven and stand for two minutes, then turn put on to a wire rack and leave until cold. For the butter cream, beat butter and sifted icing sugar until it is a creamy consistency. Add vanilla essence to taste. If it is too thick for piping, beat in a little cold water. Pair the two layers with some of this icing and spread a thin layer round the edge of the gateau. Dip the sides into chocolate vermacilli or chocolate shot. Halve the three flake bars and arrange them in a circle on top of the cake, keeping them an equal distance apart. Place a chocolate button in the centre. Pipe stars of the remaining butter cream between the bars.