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Thursday, March 7, 2013

Chocolate Marjolaine Cake recipe and ingredients

Chocolate Marjolaine Cake
Chocolate Marjolaine Cake
Makes 1 6x4-inch cake Perp Time 30 minutes, plus chilling time Baking Time 30 minutes

Ingredients for the Hazelnut Meringue: 2 cups hazelnuts, toasted at 350F for a 10 to 15 minutes and skinned. 2 tablespoon all-purpose flour. 6 large egg whites. 1/4 teaspoon salt. 3/4 cup sugar

Ingredients for Chocolate Ganache: 1/2 cup heavy cream. 5 ounces (about 142 grams)dark chocolate, chopped, 2 tablespoon butter. 1 tablespoon Fragelico or hazelnut liqueur

Ingredients for the buttercream: 3 large egg yolks. 1/2 cup sugar. 1/4 cup corn syrup. 1 cup butter, cubed and softened. 2 tablespoon Fragelico or hazelnut liqueur

Chocolate Marjolaine Cake recipe: 1- Preheat oven to 300F 2- Make the meringue: Place cooled hazelnuts in a food processor with the flour. Processor until fine. Set aside. 3- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed. Add salt, and then add sugar, one tablespoon at a time. Continue beating until stiff and shiny peaks form. 4- Lower mixer speed and gently fold in hazelnut mixture. 5- Grease and flour a 16x24-inch jelly roll pan. Line pan with parchment paper. Using an offset spatula evenly spread the combined hazelnut mixture on the pan. 6- Bake in the preheated oven for 30 to 35 minutes until lightly browned. Cool completely on a wire rack. 7- Make the ganache: Pour cream into a medium saucepan. Bring to a boil. 8- Take pan off the heat. Pour cream over chopped chocolate and stir until smooth. Add butter and liqueur, if using. Allow to cool for 15 minutes then refrigerate until mixture has slightly thickened. 9- Make the buttercream: Warm egg yolks in a heatproof mixing bowl set over a pot of simmering water. Remove from heat when yolks are warm to the touch. Make sure to use very low heat for this step-you only want to warm the yolks, not cook them. 10- In an electric mixer fitted with the whisk attachment, beat yolks on high speed until they have tripled in volume and are very pale in color. 11- Meanwhile, combine sugar and corn syrup in a saucepan on medium heat. Stir with a wooden spoon to dissolve the sugar. Bring mixture to a boil then simmer for 5 minutes until you see fine bubbles. 12- With mixer running, slowly and gradually pour the boiling syrup over the egg yolks. Whip until the mixture has cooled to room temperature, about 10 minutes. 13- Add butter 1 tablespoon at a time. Beat until smooth. Add Fragelico, if using, and stir until well combined. 14- Assemble the cake: With a sharp knife, slice the meringue into 4 equal rectangles. Place one layer on a flat surface. Evenly spread about 1/4 cup ganache on top of the meringue. Top with another meringue layer then chill for 20 to 30 minutes to set. 15- Remove chilled meringue layers from the refrigerator. Place about 1/4 cup of buttercream on top. Spread evenly then top with another layer of meringue. Chill in the refrigerator for 15 to 20 minutes to set. 16- Repeat the process until you end up with 4 layers of meringue. Spread buttercream on the top and sides of the cake, using an offset spatula to smoothen icing. Dust sides with finely chopped hazelnuts. Pipe crisscross lines with leftover chocolate ganache on top of the cake. Refrigerate for another hour or overnight until set
 
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