24 Jul Chocolate Hazelnut Gateau Recipe
2/3 cup butter, softened
3/4 cup sugar
3 eggs, separated
1 cup (6 ounces) semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup milk
2/3 cup ground hazelnuts, toasted
3 tablespoons butter
2 tablespoons light corn syrup
1 tablespoon water
1 cup (6 ounces) semisweet chocolate chips
Toasted slivered almonds and fresh mint leaves
How to make it
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts.
In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
In a saucepan, bring the butter, corn syrup and water to a boil; stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of gateau. Garnish with almonds and mint.
Yield: 12 servings.