Phiruze’s Chocolate Gateau Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
To make the caramelized walnuts, in a pan put walnuts, sugar and butter. Heat over medium heat for 5 minutes, stirring frequently. When the mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer immediately onto a lightly greased lid and separate the nuts right away. Let cool and then chop coarsely.
Melt the chocolate with the cream in a saucepan and mix until the chocolate is completely melted and you have a smooth ganache. Add the butter and pour half the ganache into a lightly buttered round deep glass bowl. Refrigerate for 30-40 minutes, leave the remaining ganache out so it doesn’t stiffen completely. Then take out the bowl and put few caramelized walnuts and the chopped biscuits and top with the remaining ganache and refrigerate overnight. To unmold, dip the dish in a larger bowl of hot water to loosen the ganache. Run a knife around the gateau to unmold and then decorate with more caramelized walnuts on top.

Method:
Mix the flour, sugar, baking soda and salt until well combined. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or fork until you have small crumbs. Stir in the raisins and set aside. In a separate mixing bowl, whisk together the buttermilk and egg until fully combined. Pour the mixture into the dry ingredients and gently stir the dough together until just combined. The dough will be a little sticky. Turn the dough out on a floured surface, flour the top of the dough and your hands, then knead the dough together a few times adding more flour as needed until you can form it into a ball that’s about 7-inches in diameter. Cut an ‘x’ into the top of the bread and brush with a little extra buttermilk if desired. Bake at 190°c for 45-60 minutes or until the top of the bread is browned and a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow the bread to cool for 15-20 minutes before slicing into it.