Coffee gateau


    For the base

  • 2 eggs
  • ¼ cup caster sugar
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon melted butter
  • For the base

  • ⅔ cup strong espresso
  • 1 tablespoon sugar
  • ¼ cup brandy
  • For the mascarpone cream

  • 1 cup mascarpone
  • ½ cup powdered sugar
  • 2 egg yolks
  • 3 tablespoons brandy
  • For the whipped cream

  • 1 ⅓ cups cream (48% fat)
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • To decorate

  • ½ cup grated chocolate (70% cocoa solids)


    step 1

    Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.

    step 2

    Whisk the eggs and sugar in a mixing bowl with an electric whisk until very thick and creamy. Sift in the flour and baking powder and gently fold in until blended. Fold in the melted butter.

    step 3

    Pour the mixture into the tin and bake for 25-30 minutes, until risen and golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

    step 4

    For the coffee mixture: heat the coffee and sugar in a small pan until the sugar has dissolved completely. Bring to a boil and cook until reduced to about 75ml|1/3 cup.

    step 5

    Remove from the heat and stir in the brandy. Sprinkle the coffee mixture over the cake.

    step 6

    For the mascarpone cream: beat together the mascarpone and icing sugar until smooth. Beat in the egg yolks until blended, then beat in the brandy until smooth. Spread over the top of the cake.

    step 7

    For the whipped cream: whisk together the cream, icing sugar and vanilla until smooth and spread over the mascarpone cream.

    step 8

    To decorate: sprinkle with the grated chocolate and chill for at least 6 hours.