hi guy's help me out please can someone tell me how to make choclate gatue please if u know then give the reci

Question

recipe no websites if u want then give websites please tell me quick thanks

Answer 1

Chocolate Crunch Gateau
How to make chocolate crunch gateau:


For the Gateau
Ingredients
340g (12 oz) Good quality plain chocolate
1 tablespoon Golden syrup
1 tablespoon Clear honey
140g (5 oz) Butter
170g (6 oz) Cornflakes
110g (4oz) Toasted almonds, chopped

For the Filling
455g (1 lb) Strawberries, hulled and sliced
280 ml (1/2 pt) Double cream, lightly whipped

To Decorate
30g (1 oz) Toasted flaked almonds

Method
Melt the chocolate, syrup, honey and butter, stirring occasionally. Tip the cornflakes and nuts into a bowl, pour over the melted chocolate mixture and mix. Spoon into a prepared 9 inch spring form tin, pressing down well and easing the mixture up the sides to make a shell for the fruit and cream. Chill the case for 1 to 2 hours until set. Take the case out of the tin, tip in half the strawberries and spoon the cream on top, Decorate the chocolate crunch gateau with the remaining strawberrries and almonds.

Answer 2

buy cup cakes from the store, and a bar of black chocolate!!dissolve the chocolate in milk on low heat!!then add the dissolved chocolate on the cup cakes then add peanuts,nuts,raisins or pecans(or a mixture of all)!!leave it to cool then put in the fridge for two hours or more!!

you can cover the cake with chocolate mousse!!(if you have time) & not in a rush

Ingredients – Top Layer: Gianduja Chocolate Mousse

1 lb., 4-oz. Gianduja chocolate

4 egg yolks

2-oz. sugar

8-oz. cream

4 sheets gelatin

1 qt. heavy cream, whipped to soft peak

Procedure

Melt chocolate in a large bowl. Scald the cream and whisk the yolks and sugar together. Pour the hot cream into the sugar/yolks mixture, whisking constantly. Pour cream, sugar and yolk mixture back into pan and cook over a low to medium heat stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Remove from heat. Add bloomed gelatin and stir until melted, strain over melted chocolate. Stir until well incorporated and fold in whipped cream. Spread on top of Ganache layer. Refrigerate until set before slicing. Served with caramel hazelnut sauce and hazelnut brittle.

Answer 3

Here are some

CHOCOLATE CHERRY GATEAU
Ingredients
350g/12oz best quality plain cooking chocolate (70% cocoa solids)
275g/10oz unsalted butter
175g/6oz walnuts or almonds, finely ground
115g/4oz fine polenta (cornmeal)
8 medium eggs, separated
175g/6oz caster sugar

To Decorate:
450-675g/1-1½lb ( fresh stoned black cherries or bottled stoned morello cherries)
400ml/14fl oz full fat crème fraîche
15g/½oz chocolate shavings



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease 2x23cm/9in loose-bottomed cake tins with oil and line with a 23cm/9in diameter disk of baking parchment or greaseproof paper.
3. In a medium sized glass bowl gently melt the chocolate with the butter over a pan of gently simmering water or on the defrost mode of the microwave.
4. In a large bowl whisk the yolks with three quarters of the sugar until light and ribbony.
5. In a separate glass bowl whisk the whites until stiff, add the remaining sugar and whisk for 1 minute.
6. Fold the slightly cooled melted chocolate, polenta and walnuts into the egg yolks. Add a quarter of the whisked egg whites and stir briefly then fold in remainder with a metal spoon.
7. Pour the mixture into the prepared tins and bake for 25 minutes, until firm to the touch and just cooked.
8. Remove the cakes from the oven and allow to cool in the tins. Remove and place on a wire rack.
9. Sandwich the cakes together with three quaters of both the crème fraîche and the cherries.
10. Decorate the top of the cake with the remaining crème fraîche and cherries and sprinkle with the prepared chocolate shavings.

CHOCOLATE GATEAU WITH CANDIED ORANGE
Ingredients :
250g dark chocolate
6 eggs
150g caster sugar
40g plain flour, sifted
125g butter + 30g for the mould
120g Candied orange peel
40g cointreau (4 cl)

Recipe :
Preheat the oven to 180°C (gas mark 6)

1- Slice the candied orange peel and soak in the cointreau.
2- Melt together the chocolate and butter.
3- Separate the eggs. whisk the yolks with 100g of the sugar, until pale and creamy. Add to the chocolate mixture.
4- Whisk the egg whites into stiff peaks, and stabilise with the remaining sugar.
5- Gently fold the whites into the mixture, keeping in as much air as possible. Then add the sifted flour.
6- Butter the cake tin and sprinkle the soaked orange peel into the bottom.
7- Pour the mixture into the tin, spreading evenly and bake for 30-35 minutes.
8- Turn the cooked gatueau out whilst hot. Serve warm with orange scented custard or ice cream.

Advice :
For this recipe you will need a round cake tin, 30cm in diameter.
Why not enjoy with a glass of champagne.

White Chocolate Cream Gateau:

125 g (4 oz) cream cheese
60g (2 oz) butter
185 g (6 oz) caster sugar
2 eggs, lightly beaten
100 g (3 1/2 oz) dark chocolate, melted
250 g (8 oz) plain flour
30 g (1 oz) cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
500 ml (16 fl oz) thick (double) cream, whipped
250 g (8 oz) strawberries or raspberries, quartered
whole strawberries, raspberries or other seasonal berries, to garnish
White Chocolate Cream:

125 g (4 oz) white chocolate buttons (melts)
60 ml (2 fl oz) cream
Equipment:

20 cm (8 inch) round cake tin.

Baking the Cake
Preheat the oven to 180 degrees C (350 degrees F/Gas 4). Brush the cake tin with melted butter or oil. Line the base and side with non-stick baking paper. Using electric beaters, beat the cream cheese, butter and sugar in a small bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the melted chocolate and beat until the mixture is smooth.
Transfer the mixture a large bowl. Using a metal spoon, fold in the sifted flour, cocoa, and soda alternately with 185 ml (6 fl oz) of water. Stir until the mixture is smooth. Pour evenly into the tin and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 5-10 minutes, then turn out onto a wire rack to cool.
White Chocolate Cream

To make the white chocolate cream, combine the white chocolate buttons and cream in a small heatproof bowl. Bring a small pan of water to a simmer, remove from the heat and place the bowl over the pan (don’t let the bottom of the bowl sit in the water). Stir over the hot water until melted and the mixture is smooth. Cool in the refrigerator until spreadable, stirring occasionally.

Decorating the Cake

Cut the cake horizontally into three even layers. Place the base layer on a serving plate. Spread with half of the white chocolate cream, top with one-fifth of the whipped cream, then half of the quartered berries. Top with the second layer of cake and repeat the layering with the remaining white chocolate cream, a quarter of the whipped cream, and the rest of the quartered berries. Top with the last layer of cake. Spread the cake side and top evenly with the remaining whipped cream. If you have a piping bag you can pipe swirls of cream on top of the cake. Decorate the top of the cake with the whole or halved berries.

Note:
The basic cake can be made several days in advance and stored in the refrigerator.

Chocolate and Mango Gateau
How to make chocolate and mango gateau:
Quantity

Ingredients

50g (1 3/4oz) Cocoa powder
50ml (5 fl oz) Boiling water
6 Large eggs
350g (12 oz) Caster Sugar
300g (10 1/2oz) Self raising flour
800g (1 lb 12 oz) Canned mangoes
1 tsp Cornflour
425ml (15fl oz) Double cream
75g (2 3/4oz) Plain chocolate, grated


Method
Preheat the oven to 160C, 325F, gas mark 3. Grease and line a deep 9 inch round cake tin. Place the cocoa powder in a small heatproof bowl, slowly add boiling water, stiring until smooth. Whisk the eggs and caster sugar together until light and fluffy. Fold in cocoa mixture. Sift the flour and fold into the mixture. Pour into cake tin and bake in oven for 1 hour. Cool in tin for 5 minutes, then turn out onto a wire rack. When completely cool, peel off the paper and cut into 3 layers. Drain the mangoes, reserving the juice. Put one quarter of them in a blender and purée until smooth. Mix the cornflour with 3 tablespoons of the juice to form a paste. Add to mango purée. Transfer to a saucepan and heat, stirring until thick. Leave to cool. Chop the remaining mango. Whip the cream and reserve one quarter. Fold the chopped mango into the remaining cream and use to sandwich the layers of cake together. Place on a serving plate. Spread some of the reserved cream around the side of the cake and press the grated chocolate onto cream. Spread the mango purée over the top and decorate the chocolate and mango gateau with piped cream.

LINDT CHOCOLATE GATEAU
Lindt Chocolate Gateau

Difficulty rating: medium
Time required: roughly 30 minutes
Filling: roughly 60 minutes for biscuit base and filling plus 8 hours to chill
Chocolate biscuit base: roughly 30 minutes
Amount: serves 10
Tip: - the chocolate biscuit can be bought ready made
- the filling can (should) be prepared the previous day

Filling:
5 dl double cream

100 g Lindt Dark Chocolate

1 chocolate biscuit base (24 cm diameter, 3 cm thick)

50 g Lindt Thins






Method:
Heat the cream briefly. Break the Lindt Dark Chocolate into pieces and stir into the cream until it dissolves. Leave to stand in the fridge for 8 hours.

Whip the cream to a foam. Fill the torte with 2/3 of the filling mixture and use the rest to paint the surface and edges of the torte. Garnish the edge of the torte using Lindt Thins and sprinkle Lindt Thins pieces over the torte. Dust with cocoa powder.


Chocolate biscuit base:

5 fresh egg yolks
75 g sugar

5 fresh egg whites
75 g sugar
100 g flour
50 g cornflour
75 g Dark Lindt Chocolate

Method:
Line the bottom of a 24 cm diameter springform tin with baking paper, grease and flour the edges.

Beat the egg yolks and sugar into a foam (until the mixture is light in colour). Melt the chocolate in a bain marie at a moderate temperature (40 - 50 °C). Stir the melted chocolate until any lumps have disappeared and fold into the egg and sugar mixture.

Beat the egg whites and sugar to obtain a creamy consistency. Sieve the flour and cornflour.

Gradually fold first the egg whites then the flour and cornflour mixture into the chocolate mixture using a spatula.

Pour the mixture into the springform tin and bake on the bottom shelf of a preheated oven at 190 °C for 20 minutes.

Only cut through your home-made biscuit once!


Tip: Cut a groove around the biscuit base with a kitchen knife and place a strong thread all around this groove. Cross the ends of the threads once and pull to cut through the torte base.