Side Pannel
Chocolate Truffle Gateau
Ingredients List
- 3 oz Hazelnuts or Hazelnut pieces
- 10 Hazelnuts to decorate cake
- 3 oz Caster Sugar
- 4 oz Self-Raising Flour
- 3 Eggs
- 2 ts Instant Coffee
- 2 tb Soya Oil
- 1 ts Baking Powder
Directions
BUTTER CREAM FILLING
2 oz Softened butter
4 oz Icing Sugar
1 ts Instant Coffee Powder
-dissolved in 1 Tablespoon
-of water
Dissolve the instant coffee in two tablespoons of water. Put the 3 ounces
of hazelnuts into a food processor and grind them to a fine powder. Add all
the other ingredients and whiz until you have a lovely creamy mixture.
Grease and flour a 7-inch sandwich tin and pour in the mixture, smoothing
the top down. Pre-heat the oven to Gas Mark 4, 350F, 180C, and bake for
about 25 minutes, until the cake is brown and has shrunk away from the
sides of the tin.
To make the butter cream filling, all you do is either beat together the
butter, icing sugar and coffee until you have a smooth cream. When the cake
is ready, turn it out onto a rack, and when it has cooled, split it into
two and sandwich it together with the butter cream filling. Alternatively,
fill it with apricot jam and spread the butter cream over the cake and
decorate with the whole hazelnuts.
2 oz Softened butter
4 oz Icing Sugar
1 ts Instant Coffee Powder
-dissolved in 1 Tablespoon
-of water
Dissolve the instant coffee in two tablespoons of water. Put the 3 ounces
of hazelnuts into a food processor and grind them to a fine powder. Add all
the other ingredients and whiz until you have a lovely creamy mixture.
Grease and flour a 7-inch sandwich tin and pour in the mixture, smoothing
the top down. Pre-heat the oven to Gas Mark 4, 350F, 180C, and bake for
about 25 minutes, until the cake is brown and has shrunk away from the
sides of the tin.
To make the butter cream filling, all you do is either beat together the
butter, icing sugar and coffee until you have a smooth cream. When the cake
is ready, turn it out onto a rack, and when it has cooled, split it into
two and sandwich it together with the butter cream filling. Alternatively,
fill it with apricot jam and spread the butter cream over the cake and
decorate with the whole hazelnuts.
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