Gâteau Royale

Name: Gâteau Royale
Yield: Serves 10–12
Cuisine: American
Ingredients: 5 ounces semisweet or bittersweet chocolate, cut into pieces; ½ cup raspberry or apricot preserved; ¾ cup sugar; 3 large eggs, separated; ⅛ teaspoon cream of tartar; 4–5 ounces almond paste; Bittersweet Chocolate Glaze; 2 ounces sweet butter, cut into pieces; ¾ cup (3 ounces) sifted cake flour

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Our Cocolat customers think this chocolate cake, with red raspberry preserves and a fine layer of almond paste, is even moister and more delicious than the much-touted Sacher Torte! What can I say?

Ingredients

5 ounces semisweet or bittersweet chocolate, cut into pieces
2 ounces sweet butter, cut into pieces

Americas
United States
Cake
Dessert
Chocolate
Vegetarian

Method

Preheat oven to 350°. Line bottom of 9 × 2-inch round cake pan with a circle of parchment or waxed paper.
Melt together chocolate, butter, and 3 tablespoons water in a barely simmering water bath over low heat, stirring occasionally until smooth. Remov