Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TOASTING THE HAZELNUTS:(Make a day ahead). | 2. Preheat oven to 350ºF. 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). | 3. HAZELNUT MERINGUE LAYERS: | 4. Preheat oven to 300ºF. | 5. Generously butter 17"x12"x1" jelly roll pan. | 6. Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess. | 7. Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily. | 8. Combine ground hazelnuts and flour in medium bowl. | 9. Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake. | 10. Beat egg whites in clean large mixing bowl until frothy, using electric mixer at medium-low speed. | 11. Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form. | 12. Add sugar, 1 tablespoon at a time, beating well. | 13. Continue beating until stiff, shiney peaks form. | 14. Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan. | 15. Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched. | 16. Cool cake in pan on wire rack for 10 minutes. | 17. Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly. | 18. MAKE THE DARK CHOCOLATE GANACHE: | 19. Put chocolate in medium bowl. | 20. Heat cream in saucepan until it comes to a boil. | 21. Pour hot cream over the chocolate and let stand 30 seconds to soften the chocolate. | 22. Whisk mixture until smooth. | 23. Stir in butter and liqueur. | 24. Let cool for 15 minutes or until slightly thickened. | 25. Dip 12 hazelnuts in chocolate ganache for garnish and let set. | 26. MAKE THE BUTTERCREAM: | 27. Place the egg yolks in mixing bowl. | 28. 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. | 29. Stir gently for 1 minute or until the yolks are warm. | 30. Remove bowl from water. | 31. Beat egg yolks 5-7 minutes, using electric mixer at medium-high speed. | 32. Beat until yolks have tripled in volume and form a ribbon when beater is raised. | 33. While the eggs are mixing, prepare the syrup. | 34. PREPARING SYRUP: | 35. Combine granulated sugar and corn syrup in saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a boil. | 36. With the mixer running at medium speed, carefully(hot sugar really burns)pour the hot syrup into bowl with eggs. | 37. Continue to beat the eggs, until they have cooled to room temperature, about 5-10 minutes. | 38. Reduce speed to low. | 39. Gradually, add the butter, one or two tablespoons at a time, beating well. | 40. The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end. | 41. Add the hazelnut liqueur. | 42. ASSEMBLE TH CAKE: | 43. Cut cake crosswise into 4 equal pieces, about 11x4". | 44. Cut a piece of cardboard into a 11x4" rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle. | 45. Spread half the chocolate ganache over the cake. | 46. Top with the second cake layer and spread with 1 cup buttercream filling. | 47. Repeat layering and spread with the remaining buttercream over the top and sides of the cake. | 48. Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. (It makes it easier to frost when there is more than one person). | 49. Using the other hand press the finely chopped hazelnuts on sides of cake. | 50. Garnish with chocolate-dipped hazelnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	3	cups	toasted chopped	957.6	144.0	0.0	48.023999999999994
purpose flour	2	tablespoons		226.95	0.0	50.49	1.275
egg white	6			102.96	1.4454	21.581999999999997	0.3366
salt	1/4	teaspoon		-	-	-	-
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
godiva dark chocolate bar	9	ounces	chopped	226.95	0.0	50.49	1.275
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
butter	3	tablespoons	unsalted softened cut	256.5	11.7855	8.0145	21.6
hazelnut liqueur	1	tablespoon	flavored	226.95	0.0	50.49	1.275
hazelnut	12			957.6	144.0	0.0	48.023999999999994
egg yolk	6			328.44	3.6618	16.1772	27.0708
sugar	3/4	cup	granulated	319.8	60.008	10.01	4.992
corn syrup	1/2	cup		482.515	130.92700000000002	0.0	0.341
butter	2	cups	unsalted softened	3255.18	0.2724	3.859	368.2394
hazelnut liqueur	4	tablespoons	hazelnut-flavored	226.95	0.0	50.49	1.275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.