FRUIT AND CHOCOLATE GATEAU

Ingredients

1 recipe chocolate cake

For the Chantilly cream

1 1/4 cups (250 grams) fresh cream
4 tablespoons powdered sugar
1 teaspoon vanilla essence

To be mixed into a soaking syrup

2 tablespoons sugar
2 tablespoons fruit juice
1/2 cup water

For the filling

1 1/2 cups seasonal fruits (apples, melon scoops, cherries, kiwis, strawberries,
peaches, mangoes etc.)

For the garnish

dark chocolate curls

For the Chantilly cream

1. Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till
soft peaks form.

2. Keep refrigerated till required.

How to proceed

1. Slice the chocolate cake horizontally into 3 equal parts.

2. Soak the bottom layer of the chocolate cake with the soaking syrup.

3. Spread 1/3 of the Chantilly cream on the soaked layer of the cake.

4. Place 1/2 cup of fruit on top and sandwich with the second layer of chocolate cake.

5. Soak with the soaking syrup and spread 1/3 of the Chantilly cream on the soaked
layer of the cake.

6. Top with 1/2 cup of the fruit and sandwich with third layer of the chocolate cake.

7. Soak with the remaining soaking syurp and spread the remaining Chantilly cream on top.

8. Garnish with the remaining fruit and chocolate curls and refrigerate.

9. Serve chilled.