Posts Tagged with “cakes”
2 Â¼ cups heavy whipping cream
21 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Â½ cup raspberry preserves
2 tablespoons (Â¼ stick) unsalted butter, room temperature
2 tablespoons kosher Concord grape wine
2 cups hazelnuts, toasted, husked, divided
Â½ cup plus 6 tablespoons sugar
1 tablespoon potato starch
4 large egg whites, room temperature
Â½ teaspoon fresh lemon juice
Â½ teaspoon vanilla extract
Â¼ teaspoon almond extract
Â¼ teaspoon salt
1 Â½-pint container raspberries
GANACHE: Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in preserves, butter, and wine. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
MERINGUE: Preheat oven to 275Â°F. Trace five 10×4-inch rectangles on 2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with Â½ cup sugar and potato starch in medium bowl.
Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add lemon juice, both extracts, and salt; continue beating until soft peaks form. Gradually add remaining 6 tablespoons sugar and beat until egg whites are stiff and glossy. Gently fold in hazelnut-sugar mixture.
Place 1 cup meringue on parchment in center of 1 rectangle. Spread with small spatula to fill in rectangle. Repeat with remaining meringue and parchment. Bake until meringues are golden brown and just dry to touch, about 25 minutes. Cool on baking sheets. Carefully peel off paper (meringues will deflate slightly).
Place 1 meringue rectangle on 10×4-inch cardboard rectangle. Spread Â½ cup ganache over meringue. Repeat layering with 3 more meringue rectangles and 11â„2 cups ganache. Top with remaining meringue rectangle. Spread top and sides of marjolaine with Â¾ cup ganache. Chill marjolaine until firm, about 1 hour.
Rewarm remaining ganache in heavy medium saucepan over very low heat just until melted, stirring constantly. Cool to room temperature, about 20 minutes. Place marjolaine on wire rack set over baking sheet. Spread some ganache over sides of marjolaine. Pour remaining ganache over top; smooth with spatula if necessary. Let stand at room temperature until glaze is set, about 30 minutes. Chop remaining 1 cup hazelnuts. Gently press hazelnuts onto sides of marjolaine. Decorate top with raspberries. Chill marjolaine 1 hour.
DO AHEAD: Can be made 3 hours ahead. Keep chilled.