A great cake flavoured with hazelnut liqueur and coffee served with creamy vanilla ice-cream.
Sift all of the dry ingredients together.
Whisk the whole eggs then fold in the dry ingredients then the melted butter.
In a separate bowl whisk the egg whites to soft peaks then put a third of the sugar then slowly rain in a little at a time until all the sugar is finished.
Fold the egg white mixture into the mixture. Lay it out thinly on a piece of baking paper then put the paper onto a baking tray. Place in the oven at 200°C for between 5-8 minutes. Once golden brown on the edges remove from the oven a cut the edges to clean it and make it look near.
Put hazelnut liqueur and sugar into a pot and bring to the boil, simmer until thick and syrup. Remove from heat.
Put the water, sugar and hazelnut essence in another pot over medium heat. Bring to the boil, the simmer about 5 minutes constantly stirring then remove from heat. Set aside to cool.
Add sugar and water in a pot and heat to 121°C.
Add about 10% of the syrup into a bowl with some hazelnuts, stir well. Then place on an oiled piece of foil and place in the fridge to cool
While the caramel is heating up whisk egg yolks until light and fluffy. Once the caramel has reached the temperature add to yolks in a slow thin stream, whisking the whole time to ensure even coverage.
Place in a kitchen aid on low speed until the mixture cools to room. Once it’s at room temperature, slowly add butter and 3 large spoons of hazelnut essence, beating constantly in the kitchen aid.
Break up the dark chocolate into a bowl with the butter. Bring cream to the boil then pour over chocolate and butter constantly mixing so the chocolate ganache is smooth, then place in the fridge to cool.
Cut the sponge in even quarters. Coat one sponge with melted chocolate and turn over onto piece of baking paper. Brush the sponge generously with the hazelnut syrup, allowing it to absorb a little.
Next apply a very thin layer of butter cream. Put one of the remaining sponges on top, pressing to secure. Once again coating the sponge with hazelnut syrup and then apply a thin layer of the chocolate ganache on top. Repeat this process again and finish with a slightly thicker layer of chocolate ganache. Allow to set in fridge.
While the gateau is setting, take the caramel and hazelnut snap out of the fridge and remove from the foil. Place in a food processor and turn it on and leave until it has been broken up into small pieces.
Once the assembled gateau has cooled and set, trim with a hot knife to make a perfect shape. Dust with good quality bitter cocoa powder this helps to cut the extreme sweetness of the cake.
Serve with a portion of vanilla ice-cream. Draw a line on the centre of the plate with melted chocolate and top with the crushed hazelnut mixture.
Stir milk and cream together in a pot with the vanilla pod and heat to scalding point.
In a bowl on the side add the egg yolks and sugar and whisk together until a pale colour is achieved.
Pour half of the milk/cream mixture into the egg mix whisking the whole time so not to curdle. When well combined place the whole mixture back to the pot and stir on a medium heat so it reduces down to a nice creamy consistency.
Remove from heat and stir to cool down be sure not to do it too vigorously so not to put air bubbles in to it.
Once cooler place in an ice-cream machine and let it cool and churned in there, after 30-45 minutes the ice-cream should be smooth, creamy and at the right temperature. Place in the freezer until needed to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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