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Chocolate Cream Gateau Recipe
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Ground hazelnuts||100 Gram (1 Cup)|
|Powdered sugar||275 Gram (2 1/4 Cup)|
|Unsweetened cocoa powder||20 Gram (3 Tablespoon)|
|Butter||200 Gram, softened (1 Cup)|
|Candied coffee beans||1 Tablespoon|
Serving size: Complete recipe
Calories 5785 Calories from Fat 2640
% Daily Value*
Total Fat 303 g466.5%
Saturated Fat 134 g669.8%
Trans Fat 0.1 g
Cholesterol 856.2 mg
Sodium 3461.2 mg144.2%
Total Carbohydrates 727 g242.4%
Dietary Fiber 29.3 g117.4%
Sugars 498 g
Protein 59 g117.2%
Vitamin A 110.6% Vitamin C 10.5%
Calcium 26.7% Iron 54%
*Based on a 2000 Calorie diet
Preheat oven to 350°F (175°C).
To make cake; prepare cake mix with eggs, water and oil, if required, according to package instructions.
Fold hazelnuts into batter.
Spread batter evenly in prepared pans.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, sift powdered sugar with cocoa powder.
Cream butter in a medium bowl until light.
Beat in powdered sugar mixture and kirsch.
Place a fourth of the chocolate frosting in a pastry bag fitted with a fluted nozzle.
Spread a third of the remaining frosting over 1 cake layer.
Place second cake layer on top.
Use remaining frosting to cover top and sides of cake.
Decorate top with rosettes of piped frosting; top each rosette with a candied coffee bean.