Gateau au Coeur de Chocolat: Valentines Cake…

Gateau au Coeur de Chocolat. An irresistible new cake recipe just in time for Valentine’s Day, delivered from Bonne Maman with love.

Bonne Maman is one of Britain’s best-loved conserves, famous for its signature gingham lids, use of simple, traditional methods and high quality, all natural ingredients.

Combining delicious milk chocolate, velvety beetroot and Bonne Maman’s sumptuous Raspberry Conserve for the ultimate Gateau au Coeur de Chocolat.

Recipe development by Moyra Fraser. Image copyright, Bonne Maman UK


How To Make A Gateau au Coeur de Chocolat: Valentines Cake
:

Serves 6-8


Ingredients:

  • 100g (3 ½ oz) cooked beetroot, roughly chopped
  • 5 tbsp Bonne Maman Raspberry Conserve
  • 125g (4 ½ oz) milk chocolate, chopped
  • 125g (4 ½ oz) unsalted butter, diced
  • 125g (4 ½ oz) plain flour
  • 1 tsp baking powder
  • 6 tsp cocoa powder
  • 3 medium eggs, separated
  • 110g (4oz) golden caster sugar
  • 15g (1/2 oz) finely chopped hazelnuts
  • Fresh raspberries and icing sugar to decorate 

Method:

  1. Heat the oven to 180C, fan oven 160C, gas mark 4. Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment.
  2. Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree.
  3. Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.
  4. Meanwhile, sift together 70g of the flour, the baking powder and 5 tsp of the cocoa.
  5. Stir the melted chocolate and butter together until smooth. Now beat in the egg yolks until smooth. Fold in the beetroot puree.
  6. Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny. Fold into the beetroot mixture. Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.
  7. Spoon the mixture into the prepared tin, turn the oven down to 160C, fan oven 140C, gas mark 3. and put in the oven for 45mins to 1hr. A skewer pushed into the centre should come out clean. Leave to cool in the tin before turning out.
  8. Meanwhile, make the chocolate crumbs. Put the remaining 55g of plain flour, 1 tsp cocoa, 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly. Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.
  9. Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts.
  10. Turn the cake bottom up and spread with the remaining conserve. Spoon over the chocolate crumbs and pat down well into the conserve.
  11. Put a heart of fresh raspberries on top and dust with icing sugar before serving.


Cook’s tips:

– Any of Bonne Maman’s red fruit conserves can be used in this cake. Try Black Cherry, Wild Blueberry or Strawberry and Wild Strawberry.
– The width of heart shaped tin is measured from the dip in the top of the heart to the point. If you don’t have a heart – shaped tin use a 900g loaf tin instead.

– Vacuum-packed, cooked beetroot is available from all major supermarkets. Check label to make sure it’s not in vinegar!

– The cake without the fresh raspberries freezes well for up to 1 month.


What do you think of this Gateau au Coeur de Chocolat Valentines Cake?

Fancy making one?

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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10 Comments

  1. Culinaryjumbleshealthierbites
    6th February 2017 / 8:15 am

    Goodness! That has to be one of the most beautiful things I've ever seen! Stunning!

  2. Rhian Westbury
    6th February 2017 / 9:53 am

    This looks so yummy. I definitely want to do some baking for valentines day so maybe I'll take some inspiration from here x

  3. Cath - BattleMum
    6th February 2017 / 9:59 am

    That cake looks amazing. I've never eaten beetroot in my life but would be tempted to try it in this cake. Failing that your suggestion of using the Black Cherry conserve would be right up my street. I'm not a big baker but this I might have to try.

  4. ana de jesus
    6th February 2017 / 2:53 pm

    That cake looks like it was plucked straight out of my dream and yes I do dream about food haha xx

  5. Jayne SMABL
    6th February 2017 / 7:02 pm

    Now that's what I call a cake! It looks stunning.Makes me want to gobble it all up 🙂 xx

  6. Julie's Creative Lifestyle
    6th February 2017 / 10:54 pm

    That cake looks so beautiful and I bet tastes delicious Claire!Thanks for sharing at C&C with J&J.Enjoy the week.Julie

  7. Stella Olojola
    7th February 2017 / 8:23 am

    The cake looks yummy. Love the tips.

  8. Cathryn
    7th February 2017 / 12:57 pm

    I adore Bon Mama. This cake looks incredible!

  9. Create With Joy
    12th February 2017 / 5:37 pm

    What an amazing recipe Claire – congrats – you are one of our Featured Guests at Inspire Me Monday at Create With Joy!

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