Moist Chocolate Hazelnut Gateau - Unlive for Delia's Cakes

Be warned, this is wickedly rich, a chewy, chocolatey, nutty mixture sandwiched together with whipped cream.

Serves 10

Moist Chocolate Hazelnut Gateau - Unlive for Delia's Cakes
 2oz (50g) dark chocolate, at least 70% cocoa solids
 4oz (110g) butter
 2 large eggs, beaten
 8oz (225g) golden granulated sugar
 2oz (50g) plain flour
 1 level teaspoon baking powder
 1/4 teaspoon salt
 4oz (110g) chopped toasted hazelnuts (or other nuts)
To decorate:
 1/2 pint (275ml) whipped cream
 extra chopped nuts
 Preheat the oven to gas mark 4, 350F (180C).


Grease and line an oblong baking tin 7 x 11 inches (18 x 28cm), making sure the lining paper stands up at least an inch above the edge of the tin. Place the butter and chocolate in a large mixing bowl fitted over a saucepan of barely simmering water, and allow the chocolate to melt. Then beat it till smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin to cool for 15 minutes, then remove it from the tin and turn it out on to a cooling tray. Strip off the lining paper and when it's absolutely cold, carefully cut the cake in half down the centre lengthways, so you're left with two oblongs. Now spread half the cream thickly along one half. Position the other half on top, and then spread the rest of the cream all over the cake, covering it completely. Then decorate with chopped nuts or grated chocolate. If all the cake isn't eaten, to keep it fresh store inside a polythene container in the fridge. Note: instead of cream you could use chocolate fudge icing, but this would make it even richer!

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