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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper. | 2. To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight). | 3. To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal. | 4. Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly. | 5. Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts. | 6. To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	6			102.96	1.4454	21.581999999999997	0.3366
salt	1/4	teaspoon		-	-	-	-
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
superfine sugar	1 1/4	cups		967.5	249.95	0.0	0.0
hazelnut	1 1/3	cups	toasted peeled	425.6	64.0	0.0	21.344
superfine sugar	3	tablespoons		967.5	249.95	0.0	0.0
chocolate	7	ounces	semisweet	115.0989	18.7929	4.088	2.8576
coffee	1/4	cup	brewed	37.665	6.2512	1.2515	0.8748
brandy	1	tablespoon		-	-	-	-
heavy whipping cream	3	cups		1224.0	9.863999999999999	10.224	129.888

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