Chocolate Mint Gateau

Chocolate and mint is delicately balanced in this delightful after dinner cake for everyone to enjoy.

Ingredients serve 16

400 g butter

400 g caster sugar

400 ml  eggs

400 g almond meal

400 g melted dark chocolate

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Gradually add eggs and mix until combined. Blend in the almond meal and mix evenly. Fold the chocolate in the almond mixture. Spread mixture evenly into 3 greased and baking paper lined 28 cm round cake tins. Bake in the oven for approx. 40 minutes. Allow cooling in the fridge for at least 60 minutes. Turn one of the cakes upside down on a tray with baking paper and spread a layer of chocolate mint buttercream on top. Place another cake on top and spread another layer of buttercream. Place the last cake on top and coat the whole cake with a thin layer of buttercream. Wrap the sides with dark chocolate shavings and divide the cake 14 pieces. Decorate each slice with a buttercream rosette and a piece of marbled chocolate. Keep the cake stored in an airtight container in the fridge.

Note: Mint buttercream is easily made by placing 350 gram butter and 350 gram caster sugar in a bowl. Whisk with an electrical mixer until creamy for approx 10 minutes. Add 50 ml white crème de menthe liqueur and combine. Fold 300 g melted dark chocolate in the buttercream and mix evenly. To make it as a dessert use crème de menthe chocolate mousse instead of buttercream.