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Cork Lives
 Mocha Hazelnut Gateaux, by Mercy Fenton.Picture: Jim Coughlan.
Mocha Hazelnut Gateaux, by Mercy Fenton.Picture: Jim Coughlan.
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Recipe: Mocha Hazelnut Gateau

I really like the shape of tall, thin cakes — they just look so impressive and sort of celebratory. This dessert is definitely suitable for any celebration, and is really chocolaty, with delicious icing and enriched by the hazelnuts... gorgeous! It will keep well tightly wrapped for two to three days. 

Mocha Hazelnut Gateau

Cake Ingredients

150g dark chocolate drops

60ml strong black coffee

175g unsalted Butter

175g caster sugar

5 free-range eggs

100g toasted hazelnuts

100g self raising flour

1 tsp baking powder

Filling

150gr dark chocolate drops

75g unsalted butter

60ml strong dark coffee

90ml cream

50g icing sugar

50g toasted hazelnuts lightly broken

Method

  • Heat oven to 180C. Butter and line the base and sides of two 16cm round cake tins.
  • Once cool, grind the toasted hazelnuts in a food processor on pulse until it resembles fine crumb — don’t let the mixer run for too long or you will end up with an oily mess.
  • To make the cake, put the chocolate and coffee in a small bowl over a pan of barely trembling water.
  • Stir a little, until the chocolate has melted and you have a smooth sauce. Set aside.
  • Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy.
  • Beat in the eggs, a little at a time. Don’t worry if the mixture looks curdled, it won’t affect the finished cake.
  • Fold in the chocolate, then the hazelnuts, and then sift in the flour and baking powder.
  • Pour the mixture into the cake tin and bake for 45-55 mines, until firm to the touch.
  • Cool in the tin for 5 minutes, then turn out and cool on a wire rack.
  • Allow to cool fully before cutting through each cake horizontally.

Filling Ingredients

150gr dark chocolate drops

75g unsalted butter

60ml strong dark coffee

90ml cream

50g icing sugar

50g toasted hazelnuts lightly broken

Method

  • To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth.
  • Remove from the heat and stir in the icing sugar.
  • Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hours; whisk occasionally to ensure it cools evenly.
  • Once ready, it’s time to put the cake together.
  • Put the base on a serving plate. Lay the other 3 layers on a clean worktop.
  • Share the icing between them keeping back a little extra for the sides.
  • Spread the filling over the base layer then build up each layer.
  • Finally, adding the top layer of the cake and spread the remaining filling over the top and sides.
  • Scatter the broken hazelnuts around the top edge of the cake. In a circle.
  • Chill to set the icing but do serve at room temperature.

You can email Mercy Fenton at [email protected]