Dessert Recipes - Chocolate Refrigerator Gateau Recipe

Ingredients

• 2 X 75 g/2 X 3 oz/2 small packets of sponge (lady) fingers

• 15 ml/1 tbsp powdered gelatin

• 15 ml/1 tbsp water

• 175 g/6 oz/3/4cup caster (superfine) sugar

• 30 ml/2 tbsp custard powder

• 450 ml/2 cups milk

• 2 eggs, separated

• 300 ml/1 1/4 cups double (heavy) cream

• 100 g/4 oz/1 cup plain (semi-sweet) chocolate

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 large Mars Bar, chopped

• Chopped walnuts, to decorate

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Method:

1. Line the base of a 900 g/2 lb loaf tin (pan) with greaseproof (waxed) paper. Line the base and sides with some of the sponge fingers.

2. Sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved completely (or heat briefly in the microwave).

3. Blend the sugar with the custard powder, a little of the milk and the egg yolks in a saucepan. Blend in all but 15 ml/1 tbsp of the remaining milk and half the cream.

4. Break up the chocolate and add to the pan. Bring to the boil and cook for 2 minutes, stirring, until the chocolate has melted and the mixture has thickened. Stir in the dissolved gelatin. Leave until cool and beginning to set.

5. Pour half the mixture into the lined tin. Cover with a layer of the remaining sponge fingers. Add the remaining chocolate mixture, then a layer of sponge. Chill overnight.

6. Turn out on to a serving plate and remove the paper. Melt the Mars Bar in a saucepan with the reserved 15 ml/1 tbsp milk. stirring all the time. Spoon over the sponge fingers.

7. Whisk the egg whites until stiff, then the remaining cream until peaking. Fold the egg whites into the cream.

8. Spread all over the cake and decorate with a few chopped walnuts. Chill again before serving.