Chocolate truffle gateau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Hazelnuts or Hazelnut pieces |
| 10 | Hazelnuts to decorate cake | |
| 3 | ounces | Caster Sugar |
| 4 | ounces | Self-Raising Flour |
| 3 | Eggs | |
| 2 | teaspoons | Instant Coffee |
| 2 | tablespoons | Soya Oil |
| 1 | teaspoon | Baking Powder |
| 2 | ounces | Softened butter |
| 4 | ounces | Icing Sugar |
| 1 | teaspoon | Instant Coffee Powder dissolved in 1 Tablespoon of water |
Directions
BUTTER CREAM FILLING
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.