Recipe | Sweet
Luzerner Chocolate Gateau
Marcus Hasler from Death By Chocolate at Mission Bay.
3 eggs
140 ml milk
200 g sugar
Whisk
Warm slightly
90 g butter
90 g cooking chocolate
Melt
Whisk into egg mixture
2 teaspoons baking powder
1 1/3 cups flour (200 g)
Sieve over mixture
Fold in by hand
Bake at 170 cups for 1 hour
Cool overnight
Slice cake through the middle. Make 3 rounds; one as small as possible, and two even sized rounds.
500 ml cream
Boil the cream
700 g dark chocolate
Stir chocolate into cream – make a “ganache”
Refrigerate overnight
Whip 1/3 of ganache until light and fluffy.
Spread whipped ganache between stacked layers of cake (thin one in the middle)
Spread unwhipped ganache over sides and top