Serves 8 people
- 4 eggs
- 1158 / 4oz /1 cup caster sugar
- 15m1/ 1 tbsp strong black coffee
- 2.5ml / ½ tsp vanilla essence
- 115g /4oz/ 1 cup plain flour
- 75g/ 3oz white chocolate, coarsely grated
FOR THE FILLING
- 120ml/4fl oz / ½ cup double cream or whipping cream
- 15ml/ 1 tbsp coffee liqueur
FOR THE FROSTING AND TOPPING
- 15ml / 1 tbsp coffee liqueur 1 quantity White Chocolate Frosting white chocolate curls cocoa powder or ground cinnamon, for dusting
- Preheat oven to 180 C/350 F/Gas 4. Grease two 18 cm/7 in round sandwich cake tins and line the base of each with non-stick baking paper.
- Combine the eggs, caster sugar, coffee and vanilla essence in a large heatproof bowl. Place over a saucepan of hot water and whisk until pale and thick.
- Sift half the flour over the mixture; fold in gently and evenly. Fold in the remaining flour with the grated white chocolate.
- Divide the mixture between the prepared tins and smooth level. Bake for 20-25 minutes, until firm and golden brown, then turn out on wire racks and leave to cool completely.
- Make the filling. Whip the cream with the coffee liqueur in a bowl until it holds its shape. Spread over one of the cakes, then place the second layer on top.
- Stir the coffee liqueur into the frosting. Spread over the top and sides of the cake, swirling with a palette knife. Top with curls of white chocolate and dust with cocoa or cinnamon. Transfer the cake to a serving plate and set aside until the frosting has set. Serve the gateau on the day it was made, if possible.
Recipe source: The Chocolate Bible
Recipe Code: 20170029