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Gateau De Chocolat

Make a gateau, as in the last recipe but one (see GATEAU A LA DAUPHINE). When it is sufficiently baked, turn it out of the tin, and let it cool. Put half a pound of sugar into a saucepan, with a quarter of a pint of water. Dip the finger and thumb into cold water, and keep taking a little of the boiling sugar between them. When it looks like strong glue it should be taken from the fire, allowed to stand eight or ten minutes, and then be mixed with three ounces of chocolate, dissolved in a little water. Work all well together, and while the mixture is still hot, glaze the gateau with it, and ornament with spun sugar. Time, forty minutes to bake the cake. Probable cost, 1s. 8d. Sufficient for a moderate-sized gateau.