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Chocolate hazelnut gateau

  • 0:40 Prep
  • 0:45 Cook
  • 10 Servings
  • Challenging


  • 6 x 59g eggs, at room temperature
  • 1 cup caster sugar
  • 1 cup self-raising flour
  • 3/4 cup cocoa powder
  • 2 tablespoons cornflour
  • 1/4 cup milk
  • 125g roasted hazelnuts, roughly chopped

Milk chocolate ganache

  • 400g milk chocolate, roughly chopped
  • 3/4 cup cream

Dark chocolate ganache

  • 200g good-quality dark chocolate, roughly chopped
  • 1/2 cup cream

Sugared rose petals

  • 6 roses, petals removed
  • 1 eggwhite, lightly beaten
  • 1/2 cup caster sugar


  • 1
    Preheat oven to 180°C?. Grease and line a 24cm (base) springform cake pan.
  • 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.
  • 3
    Using a large metal spoon, gently fold ingredients together until just combined. Fold in milk. Spoon mixture into prepared cake pan.
  • 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.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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