Desserts Recipes - Gateau Ganache with Chocolate Cream Filling Recipe

Ingredients

Serves 6-8

Meringue:

• 125 g/4 oz ground hazelnuts

• 4 egg whites

• 275 g/9 oz caster sugar

• a few drops of vanilla extract

• 1 teaspoon white wine vinegar

• 125 g/4 oz ground hazelnuts

Filling:

• 75 g/3 oz plain dark chocolate, broken into small pieces

• 3 tablespoons water

• 300 ml/1/2 pint double cream 

To decorate:

• 25 g/1 oz plain dark chocolate

• 2-3 physalis (optional)

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Method:

1. Grease two 20 cm/8 inch sandwich tins, line the bases with grease proof paper, then grease the paper. Toast the ground hazelnuts in a dry frying pan, stirring continuously, until they turn a golden brown.

2. Whisk the egg whites until stiff, then whisk in the sugar, 1 tablespoon at a time. Continue whisking until the meringue is very stiff and holds its shape. Carefully fold in the vanilla extract, vinegar and hazelnuts.

3. Turn the mixture into the prepared tins and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45-50 minutes. Loosen the meringues from the tins with a sharp knife, turn out and carefully peel off the paper. Place on a wire rack and leave to cool.

4. To make the filling, melt the chocolate with the water in a heatproof bowl over a pan of gently simmering water. Remove from the heat and leave to cool.

5. Whip the cream until it begins to thicken, then whisk in the cooled chocolate and continue whisking until stiff. Sandwich the meringue rounds together with the chocolate cream.

6. To decorate the meringue, melt the chocolate in a heatproof bowl over a pan of gently  simmering water, remove from the heat and leave to cool.

7. Put the cooled chocolate in a grease proof piping bag, snip off the tip, then drizzle the chocolate across the top of the meringue. Leave to set. Decorate with physalis, if liked, and serve as soon as possible.