Classic Rasberry Chocolate Gateau

Here are the things we need:

100g Chocolate 75%

70g Unsalted Butter

30g Fresh Cream

40g Rasberry Jam

65g Egg Yolk (3pcs)

40g Sugar A

140g Egg White (4pcs)

60g Sugar B

15g Cake Flour

30g Cocoa Powder

Methods:

1. Double boil melt chocolate + butter. Follow by fresh cream + jam.

2. Mix egg yolk + sugar A before adding to chocolate mixture.

3. Beat egg white + sugar B till soft peak. Fold 1/3 into the egg yolk mixture. Followed by flour + cocoa (sifted).

4. Lastly, gently fold balance 2/3 egg white. Water bake @ 180 degree C for 40 - 45 min.