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| 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
