preparation time 20 minutes plus 40 minutes for decoration
Ingredients:
• 4 eggs
• 175g (6oz) caster sugar
• 1tsp vanilla essence
• 100g (4oz) self-raising flour, sifted
• 40g (1½oz) browned, ground hazelnuts
Ingredients For Chocolate Cream Filling:
• 100g (4oz) unsalted butter
• 25g (1oz) cornflour
• 25g (1oz) cocoa power
• 300ml (1/2pt) milk
• 50g (2oz) plain chocolate
• 100g (4oz) caster sugar
Ingredients For Decoration
• 125g (5oz) granulated sugar
• 1tbsp water
• 2tbsp browned, ground hazelnuts
• 6 whole hazelnuts
Preparation:
1. Set the oven to 200°C/400°F/Gas Mark 6. Line three baking sheets with greased greaseproof paper. Mark five 18cm (7in.) circle on the paper.
2. Put the eggs and sugar together in a bowl set over a pan of simmering water and beat until pale, fluffy and thick. Fold in the vanilla essence, flour and ground hazelnuts. Spread the mixture on the five circles and bake for 10 - 12 minutes, until firm and pale brown. Cool on a wire rack and peel off the paper.
3. To make the filing: cream the butter until light and fluffy. Mix the cornflour and cocoa with enough milk to make a smooth paste. Put the chocolate and remaining milk in a pan, bring to the boil. Pour on to the cornflour and cocoa mixture. Return to the pan and simmer for minutes, stirring constantly. Add the sugar. Cool, then gradually beat the custard into the butter. Use to sandwich together four of the cake layers, finishing with a layer of filling. Reserve enough for the sides.
4. To decorate: put the top layer on a wire rack standing over an oiled baking sheet. Place the sugar and water in a heavy-based pan and melt over a low heat to a golden caramel. Oil a sharp knife. Pour the caramel evenly oven the cake and quickly mark it into 6 portions with the knife before it sets.
5. Put the caramel layer on top of the others. Put a little of the chocolate cream into a piping bag fitted with a fluted nozzle. Spread the rest around the side of the cake and press on the ground hazelnuts. Pipe a whirl of cream on each marked portion and place a whole hazelnut on each whirl.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p34'
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