Mocha Marjolaine

Serves: 5

Aurelia Collier

1 January 1970

Based on User reviews:

51

Spice

46

Sweetness

44

Sourness

42 mins

Prep time (avg)

3.5

Difficulty

Ingredients:

3 cup

Hazelnut (toasted, husked)

3 cup

Whole Almonds (toasted)

2 tsps

Sugar

1.5 tbsps

All-Purpose Flour

6 large

Egg White

1 tsp

Cream Of Tartar

2 cup

Whipping Cream (chilled)

450 g

Unsweetened Chocolate (bittersweet not, finely chopped)

2 tsps

Instant Espresso Powder

1

Toasted Hazelnut

Directions:

1

Make nut meringue: Preheat oven to 325°F

2

Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment

3

Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground

4

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form

5

Gradually add remaining 1/4 cup sugar, beating until stiff but not dry

6

Fold nut mixture into meringue in 2 additions

7

Spread meringue mixture evenly in prepared pan

8

Bake meringue until golden brown and dry to touch, about 20 minutes

9

Cool meringue in pan on rack

10

Cut around pan sides

11

Using parchment as aid, lift meringue onto work surface

12

Press large sheet of waxed paper onto meringue to cover

13

Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle

14

Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles

15

Preheat oven to 325°F

16

Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment

17

Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground

18

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form

19

Gradually add remaining 1/4 cup sugar, beating until stiff but not dry

20

Fold nut mixture into meringue in 2 additions

21

Spread meringue mixture evenly in prepared pan

22

Bake meringue until golden brown and dry to touch, about 20 minutes

23

Cool meringue in pan on rack

24

Cut around pan sides

25

Using parchment as aid, lift meringue onto work surface

26

Press large sheet of waxed paper onto meringue to cover

27

Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle

28

Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles

29

Make ganache: Bring 1 1/4 cups cream to simmer in heavy medium saucepan

30

Remove from heat

31

Add chocolate and whisk until smooth

32

Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache

33

Refrigerate light ganache until cold, at least 30 minutes

34

Refrigerate dark ganache until cold and thick, stirring often, about 1 hour

35

Bring 1 1/4 cups cream to simmer in heavy medium saucepan

36

Remove from heat

37

Add chocolate and whisk until smooth

38

Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache

39

Refrigerate light ganache until cold, at least 30 minutes

40

Refrigerate dark ganache until cold and thick, stirring often, about 1 hour

41

Make coffee cream: Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form

42

Refrigerate

43

Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form

44

Refrigerate

45

Place cake rack on work surface

46

Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack

47

Spread with 1/3 cup dark ganache

48

Peel waxed paper and parchment off second meringue; place atop dark ganache

49

Whisk light ganache just until thick and stiff

50

Spread over second meringue

51

Peel waxed paper and parchment off third meringue; place atop light ganache

52

Spread with half of coffee cream; cover and refrigerate remaining coffee cream

53

Peel waxed paper and parchment off fourth meringue; place atop coffee cream

54

Spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface

55

Refrigerate on rack 45 minutes

56

Place torte on rack onto large sheet of aluminum foil

57

Stir remaining dark ganache over very low heat just until warm enough to pour

58

Pour dark ganache over torte

59

Using icing spatula and working quickly, smooth top and sides for even coverage

60

Refrigerate on rack until glaze is firm, at least 2 hours

61

(Torte can be made 2 days ahead

62

Cover loosely; keep refrigerated

63

) Using metal spatula, transfer torte to platter

64

Rewhip remaining coffee cream

65

Pipe in decorative pattern atop torte

66

Garnish with hazelnuts and serve

67