Peaches and Kiwi
Chocolate Gateau
Ingredients for sponge
6 Eggs
150 g. castor sugar
150 g. plein flour
60 g. cocoa powder
Ingredients for filling and popping
550 ml. double cream
1 tablespoon icing sugar
1x400 g. tin peaches in syrup
4 large kiwis
100 g. grated dark chocolate
Grease and flour a 25cm. cake tin, preheat the oven at 220c gas mark 7. Beat the eggs and
sugar together until pale and trembled in volume,sift the flour and cocoa powder and then
fold carefully into the eggs mixture, pour into the cake tin and bake for 20 minutes. Cool on
a wire rack then slice into three layers, peel the kiwis, dice half and cut the rest into thin
slices, dice half the peaches and slice very thin the rest. Whip the cream and add the icing
sugar,mix the diced kiwi and diced peaches with half of the whipped cream and spread over
each layer of sponge, sandwich all three together and use the other half of whipped cream
for the top and sides, use the gated chocolate around the sides over the cream and
decorate the top with the sliced peaches and kiwi as illustrated.