Dessert Recipes - Gateau Diane Recipe

Ingredients

• 4 egg whites

• 225 g/8 oz/1 cup caster (superfine) sugar

• 350 g/12 oz/3 cups plain (semi-sweet) chocolate

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

• 300 ml/1 1/4 cups crème fraiche

---

Method:

1. Whisk the egg whites until stiff. Add half the sugar and whisk again until stiff and glossy. Fold in the remaining sugar.

2. Spread into three thin rounds about 23 cm/9 in diameter on baking (cookie) sheets, lined with baking parchment.

3. Bake in a preheated oven at 140°C/275°F/gas mark 1 for about 1 hour until crisp and dry. Turn off the oven and leave there to cool.

4. Melt the chocolate in a bowl over a pan of hot water or in the microwave. Pour about a quarter of it on to a large plate, spread evenly and leave until set.

5. Whip together the cream and crème fraiche until peaking. Whisk in the remaining melted chocolate until thick.

6. Sandwich the meringue rounds together with some of the chocolate cream. Place on a serving plate. Spread the remaining chocolate cream over the sides and top.

7. Carefully shave off long curls of the set chocolate on the plate, using a palette knife held almost upright.

8. Lay the chocolate caraque on top of the gateau to decorate and chill for several hours before serving.