Choco-mint Gateau
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggless won, Femina, Femina1 | 8 | Servings | |
INGREDIENTS
| 60 | g | Dark chocolate, chopped |
| 1 1/4 | c | Flour, 250 g |
| 1/4 | t | Baking powder, 1 g |
| 1/2 | t | Soda bicarb, 2 g |
| 3 | T | Cocoa powder, 45 g |
| 250 | g | Butter |
| 1 1/3 | c | Castor sugar, 265 g |
| 1/2 | c | Water, 120 ml |
| 1 | c | Milk, 240 ml |
| 525 | g | Icing sugar |
| 8 | Tbs, 120 g to 150 g 8 to | |
| 10 | ||
| cocoa powder | ||
| 375 | g | Margarine |
| 1/2 | t | Peppermint essence, 2 ml |
INSTRUCTIONS
To prepare the gateau: MELT chocolate in a double boiler. Cool to room temperature. Sieve together the flour, baking powder, soda bicarb and cocoa powder into a large bowl. Cream together the butter and sugar until light and fluffy. Add to it a little of the flour mixture, water and milk and beat well. Continue doing this till all the flour, milk and water is used up. Pour the mixture into a well greased cake tin. Bake in a pre-heated oven at 180o C/350o F for 45 minutes or until a skewer inserted in the centre of the cake comes out clean. To prepare the choco-mint cream: Sieve icing sugar and cocoa powder together. Beat margarine until soft and smooth. Add to it the icing sugar-cocoa powder mix and peppermint essence and mix well with an electric blender, till the icing is smooth. Sandwich the cake twice in-between and spread the icing evenly on the first two layers and then on top of the cake. Decorate as desired. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 584
Total Fat: 66.4g
Cholesterol: 69.6mg
Sodium: 477.1mg
Potassium: 121.8mg
Carbohydrates: 22.8g
Fiber: 1.6g
Sugar: 1.7g
Protein: 4.4g