Iced Chocolate and Nut Gāteau Recipe

Iced Chocolate and Nut Gāteau Recipes

Ingredients :

75g shelled hazelnuts about 32 sponge fingers

150ml cold strong black coffee

30ml brandy

450ml double cream

75g icing sugar, sifted

150g plain chocolate

icing sugar and cocoa, for dusting

Method :

Preheat the oven to 400F, Gas 6. Spread out the hazelnuts on a baking sheet and toast them in the oven for 5 minutes until golden. Transfer the nuts to a clean dish towel and rub off the skins while still warm. Cool, then chop finely. Line a 1.2 liter loaf tin with clear film and cut the sponge fingers to fit the base and sides. Reserve the remaining biscuits. Mix the coffee with the brandy in a shallow dish. Dip the sponge fingers briefly into the coffee mixture and return to the tin, sugary side down.

Whip the cream with the icing sugar until it holds soft peaks. Roughly chop 75g of the chocolate, and fold into the cream with the hazelnuts. Melt the remaining chocolate in a bowl set over a pan of barely simmering water. Cool, then fold into the cream mixture. Spoon into the tin. Moisten the remaining biscuits in the coffee mixture and lay over the filling. Wrap and freeze until firm. To serve, remove from the freezer 30 minutes before serving. Turn out on to a serving plate and dust with icing sugar and cocoa.

Autumn hazelnuts add crunchiness to this delicious iced dessert.

Serves 4 - 6

If you like the above recipe

Subscribe to our newsletter.

You can purchase the above ingredients here

Find us on Facebook - DessertsRecipes

More Frozen Recipes

Copyright Desserts-Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy