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Ingredients
- 4 x Large eggs
- 250 gm caster sugar
- 190 gm plain flour
- 100 gm shelled hazelnuts roasted skinned and grnd
- 1 tsp vanilla essence
- 1 x egg
- 1 Tbsp. caster sugar
- 330 gm mascarpone
- 130 ml double cream whipped
- 100 ml strong cool coffee
- 4 Tbsp. coffee liqueur such as Kahlua
- 125 x mi double cream
Directions
- 250G semisweet cooking chocolate (mix of dark 70% cocoa solids and plain) broken into pcs
- Using an electric whisk beat the Large eggs till frothy.
- Gradually add in the sugar and continue whisking till the mix is white and holds its shape. Mix in the flour grnd nuts and vanilla essence.
- Divide the mix between two buttered 18cm loosebottomed tins baselined with greaseproof paper (for a smaller cake use half the quantity of the mix in two 10cm to 12cm tins).
- Bake in a 180C/350F/ Gas Mark 4 oven for 35 to 40 min or possibly till hard to the touch.
- Leave to cold on a rack.
- Remove the greaseproof paper and then using a bread knife slice the sugary crust off the top of each and throw away (or possibly eat).
- Slice each sponge into three rounds
- To make the filling: beat the egg with the sugar then beat in the mascarpone.
- Whip the cream till it forms soft peaks then fold into the mascarpone mix.
- Mix the coffee with the coffee liqueur.
- Place the bottom slice of one sponge on a serving plate saving the bottom slice of the other for the final layer.
- Sprinkle with some liqueur coffee (avoid the edges) then cover with a thick layer of the mascarpone cream.
- Cover with another layer of sponge liqueur and cream and repeat the process till all the sponge is used up.
- Use the reserved base slice as your top layer place it bottomup and leave unsprinkled. Chill.
- To make the chocolate coating:Heat the cream in a pan till it bubbles at the edges.
- Remove from the heat add in the chocolate and stir till amalgamated.
- Beat the mix till smooth and glossy. Leave to cold beating occasionally.
- Leave to thicken slightly it has to be spreadable without being too runny.
- Then using a palette knife swirl it generously over the sides and top of the cake.
- Take care not to damage the sides as cake crumbs will enter the coating and spoil the effect.
- Top with a few nuts.
- Keep in a cold place (preferably not the fridge).
- The flavour of hazelnuts is heightened when they are roasted. Roast the she nuts for 10 min in a moderate oven. Save a few to Put on top of the cake place the rest in a tea towel and rub to remove the skins. Grind to crumbs in a processor.To keep your plate clean while icing lay four narrow strips of greaseproof paper under the cake; these can be pulled out once you have finished.
- Makes 1 large or possibly 2 small cakes
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