Gâteau Saint Emilion

Chilled chocolate and almond biscuit cake, prepared in advance and without an oven.
cake
dessert
eggs
vegetarian

Yield: 1 18 cm mould

Ingredients
Servings
16
Measurement units

Base

Ingredients for preparing the cake base.

  • 45-50 unitsalmond biscuits
  • 250 gSavosaroi
  • 250 gsugar
  • 300 gbutter
  • 200 mlsemi-skimmed milk
  • 2 yolksegg
  • 130 g50% couverture chocolate
  • 30 mlbrandy

Topping

  • 130 g50% couverture chocolate
  • 50 gbutter
Nutritional Information

Per serving

Calculated for 16 servings

Calories
454 kcal
Protein
3.9 g
Fat
28.6 g
Carbohydrates
45.1 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Base preparation

  1. If using traditional almond biscuits, remove the almonds before using them for the cake.
  2. Separate the yolks from the whites and freeze the whites for other future uses.
  3. Lightly beat the yolks with a whisk, without allowing them to become pale.
  4. Heat the milk until it looks as though it is beginning to boil and pour it into the bowl of yolks while stirring with a hand whisk.
  5. Set the mixture aside.
  6. Melt the chocolate in a bain-marie.
  7. Once the chocolate has melted, add the yolks and stir with a hand whisk until the mixture is well combined.
  8. In another bowl, mix the sugar with the softened butter using a fork and then whip the mixture with electric beaters for about 2-3 minutes.
  9. Add the chocolate to the butter while continuing to beat with the electric beaters, until the mixture is well combined and fluffy.
  10. Place baking paper on a large flat plate and set the pastry ring on top.
  11. In a cup, mix the brandy with the same amount of water.
  12. Moisten the almond biscuits in this mixture as you place them, keeping those not yet in use dry.
  13. Line the base with the moistened almond biscuits, with the flat side facing down.
  14. Line the sides by placing overlapping almond biscuits on two of those on the base, with the flat side facing inward.
  15. Pour 1/3 of the cream into the mould and spread it until it covers the almond biscuits on the base.
  16. Place a second horizontal layer of moistened almond biscuits over the chocolate, with the flat side facing up, and pour another third of the cream over it.
  17. Spread the cream until it covers the almond biscuits.
  18. Place a third layer of moistened almond biscuits over the chocolate, with the flat side facing up, and pour the remaining third of the cream over it.
  19. Spread and smooth the cream up to the height of the ring edge with a long spatula or a long knife.
  20. Cover the top of the mould with the excess cling film and place a lid or a large flat plate on top to apply a little pressure.
  21. Leave the cake in the refrigerator until the next day or, at minimum, for about 3 hours before continuing with the topping.

Topping and finishing

  1. Melt the chocolate in a bain-marie.
  2. Add the butter and stir until incorporated.
  3. Place a wire rack over the ring and invert the cake onto it.
  4. To remove the ring without dragging away part of the side, warm it slightly with a cloth moistened with hot water.
  5. Place a plate under the rack to collect the chocolate that will overflow when pouring on the topping.
  6. Pour the topping from the centre toward the sides and smooth it with a long flat spatula.
  7. Keep the cake in the refrigerator until 10 minutes before serving.
Recommendations & Tricks
  • It is best to prepare it the day before.
  • It does not need an oven; it goes straight into the refrigerator.
  • Saint Emilion is made with dry macarons similar to almond biscuits, but without almond.
  • If almond biscuits are unavailable, it can be made with Savosaroi (dry sponge fingers).
Original recipe
View or download the original PDF document.
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    Gâteau Saint Emilion | The Catalan Table