Tooth Fairy In The Making

Wednesday, February 28, 2007

Chocolate Hazelnut Gateau

My pastry chef friend was gracious enough to entertain my whims and came over to teach me how to bake a nice gateau.

Dacquoise Layer - That's just a fancy hoity-toity way of saying meringue.

Hazelnut Butercake Layer - Stacked on top of the Dacquoise layer and glued to it with Nutella, the love of my life.

Chocolate Hazelnut Sponge - Stacked on top of the buttercake layer with a generous amount of creme Gianduja sandwiched between it.

Creme Gianduja - Just the cake covered with a generous layer of creme Gianduja, also known as chocolate hazelnut cream in plain English.

Chocolate Transfer - Chocolate squares with a paisley-ish swirl pattern transferred on as the decoration for the sides.

Piped Chocolate Butterfly - Butterfly as the centerpiece.

Sliced Cake - Final result.

I ate a total of 5 slices in 3 days. It was divine.

Recipe is as follows:


Chocolate Hazelnut Sponge
40g cocoa powder
40g flour
40g melted butter
20g hazelnut meal
9 egg yolks
150 caster sugar
5 egg whites

Crème Gianduja
750g cream
200g dark chocolate
200g nutella

Chocolate Hazelnut Buttercake
200g eggs
200g butter
200g castor sugar
80g hazelnut meal
100g flour
40g cocoa powder

3 egg whites
70g hazelnut meal
70g icing sugar
70g castor sugar
20g cooca powder

Extra Nutella to sandwich Dacquoise and buttercake together


To make Chocolate Hazelnut Sponge:
1.Whip egg whites with 100g castor sugar until it reaches the soft peak stage. Set aside.
2.Whip egg yolks with 50g sugar until soft peak stage is achieved. Fold in sifted cocoa, flour and hazelnut meal
3.Fold in egg whites into the egg yolk mixture and add melted butter. To get a light cake, mix in 1/3 of the egg whites first before adding the rest of them into the cake. Some mixture can be mixed into the melted butter before adding the butter mixture into the batter.
4.Pour into 2 8-inch rings and bake at 160oC.

To make Chocolate Hazelnut Buttercake:
1.Beat butter and sugar until light and fluffy using the creaming method.
2.Mix in eggs one at a time and fold through sifted flour, hazelnut meal and cocoa powder.
3.Pour into 2 8-inch rings and bake at 160oC.

To make Dacquoise:
1.Whip egg whites and castor sugar to stiff peaks.
2.Fold through icing sugar, cocoa powder and hazelnut meal.
3.Form into 2 8-inch round pieces. Bake at 160oC.

To make Crème Gianduja:
1.Heat up 150g of cream until boiling. Add in chocolate and whisk. Mix in the nutella.
2.Whip 600g of cream to medium peak.
3.Fold into ganache.

1.Put a layer of Dacquoise at the bottom.
2.Spread with Nutella.
3.Place buttercake on top of Nutella, followed by a generous amount of Crème Gianduja.
4.Top with a layer of Chocolate Hazelnut Sponge.
5.Cover entire cake with Crème Gianduja.
6.Decorate to taste

This recipe makes 2 8-inch round cakes.


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