This is a Rich Chocolate Cake with an almond frosting centre and finished with a chocolate ganache, chopped and whole hazelnuts and flaked chocolate. Quite Delicious.
Using the recipe "Rich Chocolate Cake" produce the cake without the chocolate topping, a day in advance.
Put the butter, icing sugar, almond essence and milk into a mixing bowl and mix together on a low speed until all the ingredients have blended together. Then turn up the speed and whisk vigorously until the mixture is light and creamy.
Cut the chocolate cake in half horizontally and gently remove the top half to a wired tray. Lightly spread two thirds of the frosting over the base layer of the cake and then replace the top layer. Using a palette knife, gently spread the remainder of the frosting around the edge of the cake.
Spread some chopped hazelnuts onto a tray. Now gently lift the cake with both hands and roll it over the chopped hazelnuts to finish the edge. Place the cake onto a presentation dish.
Put the double cream into a heatproof bowl and place the bowl over a saucepan of boiling water for about 10 minutes. When the cream is ready, add the chopped chocolate and whip the mixture together until there are no lumps and it looks rich and creamy. Remove from the heat and allow to stand for 2 minutes. Now, using a palette knife, coat the top of the cake with the ganache, allowing it to dribble over the edges a little.
Finish your gateau whilst the ganache is not quite set, adding your whole hazelnuts and flaked chocolate.
Ingredients
Directions
Using the recipe "Rich Chocolate Cake" produce the cake without the chocolate topping, a day in advance.
Put the butter, icing sugar, almond essence and milk into a mixing bowl and mix together on a low speed until all the ingredients have blended together. Then turn up the speed and whisk vigorously until the mixture is light and creamy.
Cut the chocolate cake in half horizontally and gently remove the top half to a wired tray. Lightly spread two thirds of the frosting over the base layer of the cake and then replace the top layer. Using a palette knife, gently spread the remainder of the frosting around the edge of the cake.
Spread some chopped hazelnuts onto a tray. Now gently lift the cake with both hands and roll it over the chopped hazelnuts to finish the edge. Place the cake onto a presentation dish.
Put the double cream into a heatproof bowl and place the bowl over a saucepan of boiling water for about 10 minutes. When the cream is ready, add the chopped chocolate and whip the mixture together until there are no lumps and it looks rich and creamy. Remove from the heat and allow to stand for 2 minutes. Now, using a palette knife, coat the top of the cake with the ganache, allowing it to dribble over the edges a little.
Finish your gateau whilst the ganache is not quite set, adding your whole hazelnuts and flaked chocolate.