Cheat's Chocolate Rum Gateau
This is the busy person's chocolate dessert, which is made in an instant but tastes like you slaved all day. It freezes like a dream – so why not whip up two of them while you're at it?
|1x chocolate loaf cake|
|4 tablespoons Green & Black's Organic Hazelnut Chocolate Spread|
|2fl oz (55 ml) dark rum|
|1 oz (25 g) whole blanched hazelnuts|
|15fl oz (425 ml) double cream|
|1 level tablespoon icing sugar, sieved|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from The Delia Collection: Chocolate and has appeared in Sainsbury's Magazine
Begin by toasting the hazelnuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer. After that, roughly chop them, then remove the paper from the cake, turn it on its side on a board and, using a serrated knife, cut it lengthways into five slices. Then arrange the slices on the board in the order you cut them (as you'll be reassembling them into their original shape a little later).
Next brush rum all over the cake slices, making sure it's all used up. Then, in a bowl, whip the cream with the icing sugar until quite stiff, using an electric hand whisk. Spread four layers of the cake (not the top one) with the chocolate spread, then spread the same four layers with about 4 heaped tablespoons of the cream. After that, layer the cake back together, pressing the top down lightly. Now cover the whole lot with the remaining cream and finally sprinkle with the hazelnuts. Cover and chill for about 3 hours before serving.
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