Chocolate Fraisier Gateau

Serves 10


250g biscuit crumb

90g melted butter

1 tablespoon cocoa powder



450g dark chocolate

150ml single cream

60g pasteurised egg yolk

100g pasteurised egg white

20g caster sugar

100ml Coole Swan

200ml single cream


Line the base of an 8” round loose bottom round tart ring with parchment paper.

Following this, line the inside of the tin with a strip of acetate. (this will prevent the cake sticking to the side of the tin)

Mix the biscuit crumb, cocoa and melted butter and press into the base of the tin and chill for 25 minutes.

Cut your strawberries in half and place the cut side up against the acetate until the inside of the tin is lined. Chill.

Place the chocolate and cream in a bowl over a pot of gently simmering water and gently heat until melted, set aside.

Whisk the egg white and sugar in a clean dry bowl an whisk until thick and glossy.

In another bowl, whisk the remaining cream and Coole Swan until thick and chill.

Fold in the pasteurised egg yolk to the cooled chocolate mixture, to this fold in the meringue until combined and finally add the semi whipped Coole Swan cream and mix.

Pour this mousse mixture into the cake tin and level off the top and return to the fridge to chill overnight.

To serve remove from the tin and peel off the acetate sheet and top the cake with berries of chocolate shards.

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