Gâteau l'ambassadeur (ambassador's cake)
This decadent layered cake features rich dark chocolate, kirsch-infused biscuits, plump currants, and velvety cream. It boasts an indulgent, silky texture with a delicate boozy fruitiness in every bite. Chill thoroughly before slicing to achieve neat layers and the best texture.
Ingredients
- Kirsch30 ml
- water30 ml
- Double cream200 ml
Instructions
9 steps- 1
Place the biscuits in a small bowl, add the kirsch and leave to infuse.
- 2
Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat.
- 3
Cut the butter into small flakes and stir into the chocolate until completely dissolved.
- 4
Add the egg yolks and beat until the mixture is smooth again.
- 5
Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly.
- 6
Add the soaked biscuits and grapes.
- 7
Finally add the cream.
- 8
Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper.
- 9
Refrigerate until set, turn out, remove paper and garnish.
Nutrition
1 serving ≈ 138 g
Nutrition values are estimates. - means data is unavailable.
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