Recipe Chocolate hazelnut gateau : Practical and Delicious

Recipe Chocolate hazelnut gateau : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate hazelnut gateau. You are currently reading Recipe Chocolate hazelnut gateau : Practical and Delicious. This recipe is the creation of the chef Dixie Elliott. Recipe Chocolate hazelnut gateau requires 40m, cook 45m and serve 10. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This moist chocolate gateau will take centre-stage at any special occasion for sheer decadence and beauty.

Ingredients:

14 Ingredients

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  6 x 59g eggs, at room temperature
  
  
  


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  1 cup caster sugar
  
  
  


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  1 cup self-raising flour
  
  
  


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  3/4 cup cocoa powder
  
  
  


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  2 tbsp cornflour
  
  
  


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  1/4 cup milk
  
  
  


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  125g roasted hazelnuts, roughly chopped
  
  
  



• Milk chocolate ganache



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  400g milk chocolate, roughly chopped
  
  
  


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  3/4 cup cream
  
  
  



• Dark chocolate ganache



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  200g good-quality dark chocolate, roughly chopped
  
  
  


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  1/2 cup cream
  
  
  



• Sugared rose petals



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  6 roses, petals removed
  
  
  


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  1 eggwhite, lightly beaten
  
  
  


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  1/2 cup caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C?. Grease and line a 24cm (base) springform cake pan.
  
  
  


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  Step 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.
  
  
  


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  Step 3
  
  
  
  
  Using a large metal spoon, gently fold ingredients together until just combined. Fold in milk. Spoon mixture into prepared cake pan.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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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