Ingredients
3 oz hazelnuts or hazelnut pieces
10 hazelnuts to decorate cake
3 oz caster sugar
4 oz self-raising flour
3 eggs
2 tsp instant coffee
2 tbsp soya oil
1 tsp baking powder
BUTTER CREAM FILLING
2 oz softened butter
4 oz icing sugar
1 tsp instant coffee powder dissolved in, 1 tablespoon
Directions
Dissolve the instant coffee in two tablespoons of water. Put the 3
ounces of hazelnuts into a food processor and grind them to a fine
powder. Add all the other ingredients and whiz until you have a
lovely creamy mixture.
Grease and flour a 7-inch sandwich tin and pour in the mixture,
smoothing the top down. Pre-heat the oven to Gas Mark 4, 350F, 180C,
and bake for about 25 minutes, until the cake is brown and has shrunk
away from the sides of the tin.
To make the butter cream filling, all you do is either beat together
the butter, icing sugar and coffee until you have a smooth cream.
When the cake is ready, turn it out onto a rack, and when it has
cooled, split it into two and sandwich it together with the butter
cream filling. Alternatively, fill it with apricot jam and spread the
butter cream over the cake and decorate with the whole hazelnuts.
Servings: 4 servings
Chocolate Truffle Gateau Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
It is possible to follow the history of `recipes` back into distant history, certainly as far into history as the early Egyptians, and potentially, even further back. However, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to academics are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including some that we all recognise like basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for an explosion in manuscripts on cooking, some of which are kept safe in private collections. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe publications are in high demand, due to better eduction, people having increased spare time and having more disposable income. The arrival of television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Truffle Gateau recipe.
