Chocolate Truffle Gateau

Recipe Ingredients

3 oz	85g	Hazelnuts or hazelnut pieces
10		Hazelnuts to decorate cake
3 oz	85g	Caster sugar
4 oz	113g	Self-raising flour
3		Eggs
2 teaspoons	10ml	Instant coffee
2 tablespoons	30ml	Soya oil
1 teaspoon	5ml	Baking powder
		Butter Cream Filling
2 oz	56g	Softened butter
4 oz	113g	Icing sugar
1 teaspoon	5ml	Instant coffee powder - dissolved in 1 table
		Water

Recipe Instructions

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.

Source:
JENNIFER G HAHN

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