Maltese Coffee Gateau
Made the old fashioned way. A classic dessert featuring layers of rich, coffee-flavored sponge cake and creamy filling, offering a timeless, aromatic treat.
[adrotate group="2"] [adrotate group="4"]- 200g/7oz Butter (softened)
- 150g/5.3oz Caster Sugar
- 260g/9.17oz Milk Chocholate (Melted)
- 4 Egg Whites
- 2 Cups Strong Coffee
- 2 Pkts Tea Biscuits (Plain)
- 6 Tins Nestle Cream
- 100g/3.5oz Dark Chocolate
- 30g/1.05oz Butter
- Roasted Hazelnuts (Chopped)
Melt the chocolate.
Beat the egg whites until stiff and set aside.
Beat the butter and sugar in a stand mixer until light and creamy.
Beat in melted chocolate then fold in the egg whites.
Dip the biscuits into the coffee and place a layer at the bottom of a 9 x 13 inch rectangular dish.
Top with half of the chocolate filling. Add a layer of biscuits (always dipped in coffee), top with remaining chocolate filling and ending with another layer of biscuits.
In a bowl mix all the tins of nestle cream until smooth and spread it over the surface.
Refrigerate overnight.
Melt dark chocolate and butter together and drizzle on top and sprinkle chopped hazelnuts around the edges.
Chocolate shavings in the center and chopped hazelnuts around the edges or completely cover the surface with chocolate or hazelnuts.