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Name: Choco-Mint Gateau
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 60 g Dark chocolate; chopped; 1/2 ts Soda bicarb; (2 g); 3 tb Cocoa powder; (45 g); 1 1/4 c Flour; (250 g); 1/4 ts Baking powder; (1 g); 1 c Milk; (240 ml); 1 1/3 c Castor sugar; (265 g); 1/2 c Water; (120 ml); 250 g Butter

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INGREDIENTS

60 g Dark chocolate; chopped
1/2 ts Soda bicarb; (2 g)
3 tb Cocoa powder; (45 g)
1 1/4 c Flour; (250 g)
1/4 ts Baking powder; (1 g)
1 c Milk; (240 ml)
1 1/3 c Castor sugar; (265 g)
1/2 c Water; (120 ml)
250 g Butter

Servings

INSTRUCTIONS

MMMMM------------------FOR THE CHOCO-MINT CREAM----------------------- 525 g Icing sugar 8 Tbs; (120 g to 150 g), (8 to -10) ; cocoa powder 375 g Margarine 1/2 ts Peppermint essence; (2 ml) To prepare the gateau: MELT chocolate in a double boiler. Cool to room temperature. Sieve together the flour, baking powder, soda bicarb and cocoa powder into a large bowl. Cream together the butter and sugar until light and fluffy. Add to it a little of the flour mixture, water and milk and beat well. Continue doing this till all the flour, milk and water is used up. Pour the mixture into a well greased cake tin. Bake in a pre-heated oven at 180o C/350o F for 45 minutes or until a skewer inserted in the centre of the cake comes out clean. To prepare the choco-mint cream: Sieve icing sugar and cocoa powder together. Beat margarine until soft and smooth. Add to it the icing sugar-cocoa powder mix and peppermint essence and mix well with an electric blender, till the icing is smooth. Sandwich the cake twice in-between and spread the icing evenly on the first two layers and then on top of the cake. Decorate as desired.

NOTES

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Choco-Mint Gateau

60 g Dark chocolate; chopped
1/2 ts Soda bicarb; (2 g)
3 tb Cocoa powder; (45 g)
1 1/4 c Flour; (250 g)
1/4 ts Baking powder; (1 g)
1 c Milk; (240 ml)
1 1/3 c Castor sugar; (265 g)
1/2 c Water; (120 ml)
250 g Butter

MMMMM------------------FOR THE CHOCO-MINT CREAM-----------------------    525 g  Icing sugar      8    Tbs; (120 g to 150 g), (8 to           -10)           ; cocoa powder    375 g  Margarine    1/2 ts Peppermint essence; (2 ml)   To prepare the gateau: MELT chocolate in a double boiler. Cool to room  temperature. Sieve together the flour, baking powder, soda bicarb and  cocoa powder into a large bowl. Cream together the butter and sugar  until light and fluffy. Add to it a little of the flour mixture,  water and milk and beat well. Continue doing this till all the flour,  milk and water is used up. Pour the mixture into a well greased cake  tin. Bake in a pre-heated oven at 180o C/350o F for 45 minutes or  until a skewer inserted in the centre of the cake comes out clean.    To prepare the choco-mint cream: Sieve icing sugar and cocoa powder  together. Beat margarine until soft and smooth. Add to it the icing  sugar-cocoa powder mix and peppermint essence and mix well with an  electric blender, till the icing is smooth.    Sandwich the cake twice in-between and spread the icing evenly on the  first two layers and then on top of the cake. Decorate as desired.

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 8 servings

Calories: 224
Calories from Fat: 224 (100%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 1g
Cholesterol 67.2mg		21 %
Sodium 180mg		6 %
Potassium 7.5mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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