Name: Godiva Marjolaine
Cuisine: International
Ingredients: HAZELNUT MERINGUE LAYERS; 3 cups toasted hazelnuts, chopped; 2 tablespoons all-purpose flour; 6 large egg whites, room temperature; 1/4 teaspoon salt; 1 cup granulated sugar; DARK CHOCOLATE GANACHE; 9 ounces Godiva dark chocolate bars, finely chopped (six 1.5oz bars); 3/4 cup heavy cream; 3 tablespoons unsalted butter, softened and cut into tablespoons; 1 tablespoon italian hazelnut-flavored liqueur (such as Frangelico); 12 whole hazelnuts; HAZELNUT BUTTERCREAM; 6 large egg yolks, at room temperature; 3/4 cup granulated sugar; 1/2 cup corn syrup; 2 cups unsalted butter, softened; 4 tablespoons italian hazelnut-flavored liqueur (such as Frangelico)

Ingredients

HAZELNUT MERINGUE LAYERS

3 cups toasted hazelnuts, chopped

2 tablespoons all-purpose flour

6 large egg whites, room temperature

1/4 teaspoon salt

1 cup granulated sugar

DARK CHOCOLATE GANACHE

9 ounces Godiva dark chocolate bars, finely chopped (six 1.5oz bars)

3/4 cup heavy cream

3 tablespoons unsalted butter, softened and cut into tablespoons

Method

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1.
TOASTING THE HAZELNUTS:(Make a day ahead). Preheat oven to 350°F. Spread hazelnuts in a single layer on a baking sheet and toast for 12-15 minutes, shaking the pan two or three times, until the nuts are golden. Store in air-tight container.(The oven has to be at the correct temperature for the meringues). HAZELNUT MERINGUE LAYERS: Preheat oven to 300°F. Generously butter 17"x12"x1" jelly roll pan. Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess. Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily. Combine ground hazelnuts and flour in medium bowl. Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake. Beat egg whites in clean large mixing bowl until frothy, using electric mixer at medium-low speed. Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form. Add sugar, 1 tablespoon at a time, beating well. Continue beating until stiff, shiney peaks form. Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan. Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched. Cool cake in pan on wire rack for 10 minutes. Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly. MAKE THE DARK CHOCOLATE GANACHE: Put chocolate in medium bowl. Heat cream in saucepan until it comes to a boil. Pour hot cream over the chocolate and let stand 30 seconds to soften the chocolate. Whisk mixture until smooth. Stir in butter and liqueur. Let cool for 15 minutes or until slightly thickened. Dip 12 hazelnuts in chocolate ganache for garnish and let set. MAKE THE BUTTERCREAM: Place the egg yolks in mixing bowl. Place bowl in a shallow bowl filled with hot water; set the bowl with the egg yolks directly over it, letting the water touch the bottom of the bowl to warm the egg yolks. Stir gently for 1 minute or until the yolks are warm. Re

Godiva Marjolaine

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