For the filling:
100 g chopped dates
140 ml water
1 tbsp dark brown soft sugar
25 grams butter
20 g plain chocolate, broken into small pieces
100 g chopped dates
140 ml water
1 tbsp dark brown soft sugar
25 grams butter
20 g plain chocolate, broken into small pieces
Half cup ground hazelnut
For the gateau:
225 g salted butter, softened and cut into pieces
280 g golden caster sugar
300 g plain flour, sieved
5 egg yolks
1 egg white
First, make the filling. Put the dates, water, and sugar in a saucepan and heat gently with plenty of stirring until the mixture starts to look like a paste (a spoon dragged through it should leave a clear trail on the bottom of the pan). Take off the heat and stir in the butter and chocolate. Keep stirring until both have dissolved. Set aside to cool.
Preheat the oven to 180ºC. Thoroughly grease a 20 cm/8 inch cake tin (it needs to be about 5 cm deep). If you happen to have a mixer with a paddle attachment standing round doing nothing then it will make the following gateau-beating process a lot easier.
Cream the butter and sugar thoroughly. Lightly beat the egg yolks, remove a scant tablespoonful and set this aside for glazing the top of the gateau. Add half of the remaining egg yolks to the butter and sugar and beat in, then do the same with the other half of the yolks. Finally add the flour and beat in until everything looks nice and smooth.
Put half of the mixture into the prepared tin and spread it out as flat as reasonably possible – a combination of a palette knife and fingers works best for me. Spread the filling over the mixture evenly but avoid going right up to the edges. Cover with the other half of the mixture making the top as flat and smooth as possible. Lightly beat the egg white and paint over the top of the gateau – you probably won't need it all. Now paint with the reserved egg yolk – add a tiny amount of water if the yolk is too thick to spread. At this point, it's traditional to mark the top of the gateau with a pattern using the tines of a fork.
Bake for 40 – 45 minutes – the top should be a deep golden brown. Allow to cool a fair bit before removing carefully from the tin. Quite small slices are probably the order of the day – this is pretty rich.
For the gateau:
225 g salted butter, softened and cut into pieces
280 g golden caster sugar
300 g plain flour, sieved
5 egg yolks
1 egg white
First, make the filling. Put the dates, water, and sugar in a saucepan and heat gently with plenty of stirring until the mixture starts to look like a paste (a spoon dragged through it should leave a clear trail on the bottom of the pan). Take off the heat and stir in the butter and chocolate. Keep stirring until both have dissolved. Set aside to cool.
Preheat the oven to 180ºC. Thoroughly grease a 20 cm/8 inch cake tin (it needs to be about 5 cm deep). If you happen to have a mixer with a paddle attachment standing round doing nothing then it will make the following gateau-beating process a lot easier.
Cream the butter and sugar thoroughly. Lightly beat the egg yolks, remove a scant tablespoonful and set this aside for glazing the top of the gateau. Add half of the remaining egg yolks to the butter and sugar and beat in, then do the same with the other half of the yolks. Finally add the flour and beat in until everything looks nice and smooth.
Put half of the mixture into the prepared tin and spread it out as flat as reasonably possible – a combination of a palette knife and fingers works best for me. Spread the filling over the mixture evenly but avoid going right up to the edges. Cover with the other half of the mixture making the top as flat and smooth as possible. Lightly beat the egg white and paint over the top of the gateau – you probably won't need it all. Now paint with the reserved egg yolk – add a tiny amount of water if the yolk is too thick to spread. At this point, it's traditional to mark the top of the gateau with a pattern using the tines of a fork.
Bake for 40 – 45 minutes – the top should be a deep golden brown. Allow to cool a fair bit before removing carefully from the tin. Quite small slices are probably the order of the day – this is pretty rich.
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