Chocolate nut gateau with dried fruit

For one spring cake tin of 24–26 cm diameter
Makes approximately 12
Preparation time, approx. 20 minutes + 60 minutes to bake + cooling time

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1 Place aside one apricot, one fig, some ginger and some almonds for decoration. Finely dice the rest of the dried fruit and ginger. Chop the almonds finely.

2 Break up the chocolate and melt in the hot bain marie. Preheat the oven to 150 °C. Line the spring cake tin with grease-proof paper, put the ring in place. Grease the tin with butter and dust with flour.

3 Beat the egg whites with the salt to form stiff peaks. Gradually add the sugar to the mixture and continue to beat until the mixture is very stiff and shiny. Fold the prepared ingredients, melted chocolate and chocolate dice into the beaten egg white.

4 Place the mixture in the tin and smooth it down. Bake in the bottom half of the oven for 60 minutes. Allow to cool for 15 minutes while still in the cake tin. Loosen the edges with a knife and remove the gateau. Allow to cool on a cooling rack. Dust with icing sugar.

5 Decorate with the dried fruit, ginger and almonds.


100 g dried apricots
100 g dried figs
50 g crystallised ginger
250 g whole almonds, husked
100 g Cooking Chocolate
Butter and flour for the mould
5 egg whites
1 pinch of salt
180 g sugar
250 g baking chocolate dice
Icing sugar to dust

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