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Chocolate & Almond Gateau

Chocolate & Almond Gateau

Recipe by Peta Mathias

Chocolate & Almond Gateau

130g Valrhona Guanaja
100g Lewis Road Creamery butter
2 Tbsp coffee liqueur
100g brown sugar
100g raw Marcona almonds , ground
3 free-range eggs, separated
Pinch of sea salt

To decorate
50g Valrhona Guanaja

Preheat oven to 150˚C. Grease and flour a 23cm tart tin (with a removable base) and line base with baking paper.

In a double boiler melt together the chocolate, butter and coffee liqueur. Take off the heat and stir in the sugar and ground almonds.

Add the egg yolks to chocolate mixture. Whisk egg whites with salt till they form stiff peaks. With a rubber spatula gently fold the whites into the chocolate mixture. Pour mixture into tart tin and bake for 45 minutes.

Melt a little chocolate with a splash of milk and drizzle over cake.

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  • Valrhona Guanaja  fèves

    Valrhona Guanaja fèves

    Grand Cru bitter chocolate is the result of a combination of the finest South American cocoa beans. An exceptional bitter chocolate, its flavour, heightened by floral notes, has a powerful lingering intensity. 70% cocoa.

    Also available in a 1kg bag and 3kg bag.

    Learn More
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  • Marcona Almonds Raw

    Marcona Almonds Raw

    As Spanish finest almonds these are smooth with and incomparably sweet and delicate taste. Marcona almonds are high in vitamin E, magnesium, phosphorous, potassium and zinc, and rich in monounsaturated fat - one of the “good” fats.

    Ideal for baking, cooking muesli or as a snack.

    Also avaliable in a 1kg pack and a 5kg tub.

    Learn More
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