Chocolate Truffle Gateau Recipe

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Chocolate Truffle Gateau Ingredients

3 oz hazelnuts or hazelnut pieces
10 hazelnuts to decorate cake
3 oz caster sugar
4 oz self-raising flour
3 eggs
2 tsp instant coffee
2 tbsp soya oil
1 tsp baking powder

BUTTER CREAM FILLING

2 oz softened butter
4 oz icing sugar
1 tsp instant coffee powder dissolved in, 1 tablespoon

A Recipe for
Chocolate Truffle Gateau

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Chocolate Truffle Gateau

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz

Chocolate Truffle Gateau Directions

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.

Serves: 4

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Chocolate Truffle Gateau Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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