Almond And Hazelnut Gateau |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is a light nutty cake sandwiched together with a rich chocolate cream. Simple to make, it is a gateau you are sure to make again and again…From WHAT’S COOKING CHOCOLATE dessert book. Ingredients:
4 eggs |
100g/3 1/2 oz/7tbsp caster sugar |
50g/1 3/4 oz/1/2 cup ground almonds |
50g/1 3/4 oz/1/2 cup ground hazelnuts |
50g/1 3/4 oz/1/3 cup plain flour |
50g/1 3/4 oz/1/2 cup flaked almonds |
filling |
100g/3 1/2 oz plain chocolate |
15g/1/2 oz / 1 tbsp butter |
300ml/1/2 pint/1 1/4 cups heavy cream. |
3 tbsp powder sugar |
Directions:
1. Preheat oven to 190 C/375 F/. Grease two 18cm/7inch round cake
2. pans and line the bases with baking parchment.
3. Whisk the eggs and caster sugar in a large mixing bowl with electric
4. beaters until light and foamy and the whisk leaves a trail that lasts a
5. few seconds when lifted (watch the picture).
6. Fold in the ground nuts, sieve the flour and fold in with a metal spoon
7. or spatula. Pour into the prepared cake pans. Scatter the flaked almonds over the top of one of the cakes. Bake both of the cakes for 15-20 minutes or until springy to the touch. Leave the cakes to cool in the pans. CAREFULLY remove the cakes from the pans and transfer them to a wire rack to cool completely.
8. Filling:
9. Melt the chocolate , remove from heat and stir in the butter. Leave to cool slightly. Whip the cream and powder sugar until holding its shape, then fold in the melted chocolate.
10. Place the cake without the extra almonds on a serving plate and spread the filling over it . Leave to set slightly, then place the almond-topped cake on top of the filling and leave to chill for about 1 hour. Dust with extra powder sugar if you wish and serve.
|
|