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Raspberry Marshmallow Gateau

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CATEGORY CUISINE TAG YIELD
Eggs Cadburys 1 servings

INGREDIENTS

200 g Cadbury's Bournville chocolate
75 g Butter 5 ml; (1 tsp) instant
; coffee (3oz)
40 ml Rum or orange juice; (2 Tbs)
3 Eggs; separated
75 g Ground almonds; (3oz)
75 g Castor sugar; (3oz)
1 425 gram can raspberries
1 Raspberry flavoured jelly
225 g Caster sugar; (8oz)
275 ml Water; (1/2 pint)
20 ml Gelatine; (1 Tbs)
5 ml Vanilla essence; (1 tsp)
50 g Butter; (2oz)
10 ml Oil; (2 tsps)
A 20cm; (8 inch) round,
; loose based cake
; tin, greased and
; base lined

INSTRUCTIONS

TO COMPLETE
TOPPING
YOU ALSO WILL REQUIRE
Melt half of the Bournville chocolate in a pan with the butter, coffee and
liquid. Stir until smooth then take off the heat. Stir in the egg yolks and
ground almonds. Whisk the egg whites quite stiffly, fold in the sugar and
whisk until as stiff again. Fold into the chocolate mixture and turn into
the prepared tin. Bake in a warm oven Gas Mark 3, 170°C, 325°F for about 55
minutes. Leave to cool in the tin.
Make the jelly by liquidising the raspberries, then sieving to remove
seeds. Melt the jelly with the puree then leave to cool and thicken
slightly. Remove cake from the tin, peel off paper then place back in the
tin, pressing it down slightly so that it fits snugly. Pour over half set
jelly and leave to set.
Place the sugar, water, gelatine and essence in a large pan and heat gently
until dissolved. Bring to the boil and boil without stirring for about 5
minutes. Leave to cool. Now whisk vigorously until thick and white. Pour
over the jelly and leave to set.
For the top, melt the remaining chocolate with the butter and oil until
smooth. Cool slightly then pour over the jelly and leave this to set too.
Later, carefully remove from the tin and serve with raspberry puree if
liked.
Converted by MC_Buster.
NOTES : A delicious recipe that needs to be made when required as it will
not freeze. Serves 6-8.
Converted by MM_Buster v2.0l.

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