Coffee Liqueur Gateau - cooking recipe

Ingredients

4 ounces brazil nuts
2/3 cup blanched almond
2 3/4 ounces hazelnuts
2 tablespoons all-purpose flour
3/4 cup superfine sugar or 3/4 cup caster sugar, divided
7 egg whites
1/4 cup Tia Maria or 1/4 cup Kahlua
Coffee Cream
6 1/2 ounces butter
1 cup dark chocolate, melted
2 -3 teaspoons confectioners' sugar
2 teaspoons warm water
3 -4 teaspoons instant coffee powder
Small Chocolate Buttons (to decorate top of cake)
5 ounces dark chocolate melts
sifted confectioners' sugar, to dust

Preparation

Preheat oven to 350F degrees. Lightly grease an 8-inch round cake pan. Line the base and sides with parchment paper.
Place the nuts on a baking tray and roast for 5-10 minutes, or until golden. Rub the nuts vigorously in a clean dish towel to remove hazelnut skins. Place the nuts in a food processor and process until finely ground.
Transfer the ground nuts to a large bowl. Add in flour and 1/2 cup of the sugar. Mix well.
In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining sugar, beating until the mixture is thick and glossy and the sugar is dissolved.
Fold the nut mixture, a third at a time, into the egg mixture using a metal spoon. Spoon the mixture into the cake pan and smooth the surface.
Bake for 35-40 minutes, or until top springs back when touched. Allow to cool in the pan.
Make the Coffee Cream: Combine the water and coffee in a small container or mug. In a small mixing bowl, beat the butter until light and creamy. Gradually pour in the melted chocolate, beating until well combined. Add in the confectioners sugar and the combined water and coffee. Beat until smooth.
Assemble the Gateau: Turn the cake onto a flat working surface. Using a sharp serrated knife, carefully cut the cake horizontally into three layers. Use the top layer as the base of the gateau.
Brush the first layer with half of the liqueur. Spread with one fifth of the coffee cream.
Place the second cake layer on top. Brush with the remaining liqueur and spread with one quarter of the remaining coffee cream. Place the remaining layer on top.
Spread top and sides of the cake with the remaining coffee cream.
Decorate the top of the cake with the chocolate buttons (if using). Dust the top of the cake with the confectioners sugar.
Refrigerate for 1 hour, or until firm.
NOTE (If you want to make the chocolate buttons for the top of the cake): Make chocolate buttons by melting 5 oz chocolate melts. Line two baking trays with baking paper. Place half the chocolate in an icing bag. Pipe small chocolate buttons onto the trays. Tap the trays lightly to flatten the buttons. Allow them to set. Peel off paper and use them to decorate the cake.