- 12
- 105 mins
- 270 mins
Ingredients
- 1 cup blanched hazelnuts or almonds, toasted and ground
- 1/2 cup plus 1 T superfine
- 1/4 C powdered sugar sugar
- 1 1/2 T corn starch tablespoon
- 4 large egg whites
- 1/4 teaspoon salt
- 3 cups heavy cream
- 8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
- 1 tablespoon instant espresso powder
Preparation
Step 1
Directions
Position racks in the upper and lower thirds of the oven and preheat to 200 degrees F. Combine hazelnuts and 1/2 of the superfine and all of the powdered sugar and the corn starch in a food processor and pulse until very finely ground. Transfer to a large bowl.
Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
Fold the eggs into the nut mixture with a rubber spatula. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 2 hours. if dry to the touch. Turn off the oven and let come to room temp to dry the layers out.
Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
Photograph by Con Poulos
Recipe courtesy of Food Network Magazine
CATEGORIES:
Chocolate
Cake
Gluten Free
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