Marie Antoinette Gateau

Ingredients

FOR THE MERINGUE 7 Egg white(s) (free range) 375g Unrefined golden caster sugar (we use Billington's)

Unrefined golden caster sugar 75g Cocoa powder

FOR THE MOUSSE

400g Milk chocolate 2 Gelatine leaves soaked in cold water 200ml Milk (whole) 400ml Cream whipping

FOR THE VELOUR CHOCOLATE

700g Dark chocolate melted 250g Cocoa butter

The Method

STEP 1 Preheat the oven to 120°C (100°C fan, 250°F). STEP 2 In a large bowl mix the egg whites and sugar in a heatproof bowl over simmering water until you reach a temperature of 45°C or the sugar is completely dissolved. STEP 3 Transfer into a standup mixer or large mixing bowl and whisk until the mixture is light and fluffy, then fold in the cocoa powder. STEP 4 Pipe the meringue into discs on to a lined baking tray making sure they are not too deep and bake for 2 hours in the preheated oven. STEP 5 To make the milk chocolate mousse, melt the chocolate in a heatproof bowl over simmering water or in a microwave. Microwave in short bursts, stirring to avoid the chocolate burning. STEP 6 In a saucepan heat up the milk, add the soft gelatine and stir until dissolved. Pour gently over the melted chocolate. STEP 7 Let the mixture cool down to at least 35°C, 40°C temp. Fold the cream in gently. STEP 8 To build the cake layer it alternatively with the meringue disk and mousse. Freeze the cake, ideally overnight until solid. STEP 9 To spray the cake with a velvet chocolate covering, melt together the chocolate and cocoa butter in a heatproof bowl or in a microwave. STEP 10 Sift to remove any parts and insert into a spray gun that has been warmed in the oven at 40°C. Heating the gun ensures that the chocolate does not solidify inside. Spray evenly across frozen cake until coated.

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