Chocolate Hazelnut Gateau

Posted on Nov 20 2013 - 5:14pm by IBC News
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Four tiers of moist chocolate cake, layered with creamy chocolate ganache and hazelnuts – sounds like paradise on a plate. This spot of heaven is called chocolate hazelnut gateau (pronounced as ga-tow) and it’s calling out your name. We bring to you a secret recipe straight from the chef’s kitchen, for a delish chocolate fix that helps fuel your sugar high.

6 eggs at room temperature
1 cup caster sugar
1 cup self-raising flour
3/4 cup cocoa powder
2 tablespoons cornflour
1/4 cup milk
125 gms roasted hazelnuts, roughly chopped
Milk chocolate ganache
400g milk chocolate, roughly chopped
3/4 cup cream
Dark chocolate ganache
200g good-quality dark chocolate, roughly chopped
1/2 cup cream

Sugared rose petals
6 roses, petals removed
1 egg white, lightly beaten
1. Preheat oven to 180°C?. Grease and line a 24cm (base) springform cake pan.
2. Using an electric mixer, beat eggs and sugar on high speed for 8 to 10 minutes, or until pale and thick. Sift flour, cocoa and cornflour over egg mixture.
3. Using a large metal spoon, gently fold ingredients together until just combined. Fold in milk. Spoon mixture into prepared cake pan.
4. Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool.
5. Make ganaches: Place milk chocolate and cream into a heatproof bowl over a saucepan of simmering water. Stir constantly with a metal spoon until smooth. Remove from heat. Refrigerate until thick enough to spread. Repeat step 5 with dark chocolate and cream.
6. Make petals: Line a baking tray with baking paper. Use a small brush to paint petals with eggwhite. Sprinkle with sugar. Place onto tray until set.
7. Using a serrated knife, slice cake into 4 even rounds. Place bottom round onto a serving plate. Spread with one-third of the milk chocolate ganache. Sprinkle with one-third of the hazelnuts. Repeat twice more, finishing with cake. Spread top and sides of cake with dark chocolate ganache. Decorate with sugared petals.

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