Gateau Ganache with Chocolate Cream Filling Recipe

Gateau Ganache with Chocolate Cream Filling Recipes

Ingredients :

125g oz ground hazelnuts

4 egg whites

275g caster sugar

few drops of vanilla extract

1 tsp white wine vinegar

125g ground hazelnuts


75g plain dark chocolate, broken into small pieces

3 tbsp water

300ml double cream

To decorate:

25g plain dark chocolate

2-3 physalis (optional)

Method :
  1. Grease two 20cm sandwich tins, line the bases with greaseproof paper, then grease the paper.

  2. Toast the ground hazelnuts un a dry frying pan, stir, until they turn a golden brown.

  3. Whisk the egg whites until stiff, then whisk in the sugar, 1 tbsp at a time.

  4. Continue whisking until the meringue is very stiff and holds its shape.

  5. Carefully fold in the vanilla extract, vinegar and hazelnuts.

  6. Turn the mixture into the prepared tins and level the surface.

  7. Bake in oven, 350F, gas mark 4, 45-50 minutes.

  8. Loosen the meringues from the tins with a sharp knife, turn out and carefully peel off the paper.

  9. Place on a wire rack and leave to cool.

  10. To make the filling, melt the chocolate with the water in a heatproof bowl over a pan of gently simmering water.

  11. Remove from the heat and leave to cool.

  12. Whip the cream until it begins to thicken, then whisk in the cooled chocolate and continue whisking until stiff.

  13. Sandwich the meringue rounds together with the chocolate cream.

  14. To decorate the meringue, melt the chocolate in a heatproof bowl over a pan of gently simmering water, remove from the heat, leave to cool.

  15. Put the cooled chocolate in a greaseproof piping bag, snip off the tip, then drizzle the chocolate across the top of the meringue.

  16. Leave to set, decorate with physalis, if liked, ready to serve.

Serves 7

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