Hazelnut Chocolate Soft Centred Gateau

Pierrick Boyer

Cook Time 20 mins

Servings 4


250g butter
1 tsp salt
200g caster sugar
300g Roasted hazelnut meal
1 tsp baking powder

40g Cocoa powder
5 Whole eggs
225g chopped dark chocolate

Vanilla Chantilly:
300ml thickened cream
1 tbsp vanilla paste
Whip all ingredients together to stiff peak


Whisk in a mixing bowl, butter at room temperature, sugar and salt. Then add the eggs one at a time then add the almond meal, baking and cocoa powder. Then at last, the chopped dark chocolate

Bake in a ramequins for 8 – 12 minutes or until the tops are crisp at 180*c in a fan oven


Hazelnut Meringue & Espresso Cream


Hazelnut Caramel Squares