Dark Chocolate Gateau

Ingredients                                     Qty
For the sponge cake  
egg                                                   20
sugar                                                300 gms
flour   300 gms
cocoa powder 120 gms
For the chocolate ganache  
dark chocolate   500 gms
cream   300 gms
unsalted butter  100 gms
For the syrup  
sugar  200 gms
water 300 ml
lime  ½



1.   For the syrup: boil sugar and water with the lime till it boils. Set aside to cool.

2.   For the sponge cake: whip the eggs and sugar till light and four times its original volume. Sift the flour and cocoa together. Gradually fold the flour into the whipped eggs. Pour batter into a mould and bake at 180°C for 20 minutes.

3.   Meanwhile, melt the dark chocolate in a double boiler. Mix in the cream and butter till smooth and shiny.

4.   Cut the cake into four layers with a string. Put the first layer on a cake board, and sprinkle the syrup until moist. Apply a layer of chocolate ganache. Arrange all the layers in a similar manner.

5.   Trim the edges, if required, to make the cake even.

6.   Pour the remaining chocolate ganache on top and spread evenly. Leave in a cool place and allow the ganache to set.

7.   Garnish with choice of fruits or chocolate cigars.