Preheat the oven
to 200.C/400'F/Gas 6. Spread out the hazelnuts on a
baking sheet and toast them in the oven for 5
minutes until golden. Transfer the nuts to a clean
dish towel and rub off the skins while still warm.
Cool, then chop finely.
Line a 1.2 liter/5
cup loaf tin with clear film and cut enough sponge
fingers to fit the base and sides. Reserve the
remaining fingers.
Mix the coffee
and brandy in a shallow dish. Dip the sponge fingers
briefly into the coffee mixture and return to the
tin, sugary side down.
Whip the cream
with the icing sugar until it forms soft peaks.
Roughly chop 75g/3oz of the chocolate, and fold into
the cream with the hazelnuts. Melt the remaining
chocolate in a bowl set over a pan of barely
simmering water. Cool, then fold into the cream
mixture. Spoon into the tin.
Moisten the
remaining biscuits in the coffee mixture and layover
the filling. Wrap and freeze until firm.
Remove from the
freezer 30 minutes before serving. Turn out on to a
serving plate and dust with icing sugar and cocoa.
Gateaux Recipes - Chocolate and Nut Gateau Recipe
