Double Chocolate Hazelnut Marjolaine

By The Canadian Living Test Kitchen

41 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	474474 cal
pro	7 g7g pro
total fat	38 g38g total fat
sat. fat	14 g14g sat. fat
carb	31 g31g carb
fibre	4 g4g fibre
chol	56 mg56mg chol
sodium	44 mg44mg sodium
% RDI:	-
calcium	88 calcium
iron	1111 iron
vit A	1515 vit A
vit C	22 vit C
folate	1010 folate

More great recipes from this menu:

Chewy nut meringue and bittersweet and milk chocolate mousse combine in this stunning dessert.

Ingredients

2-1/2 cups whole hazelnuts 2-1/2 2-1/2cups cupswhole hazelnutwhole hazelnuts
1 cup granulated sugar 1 1cup cupgranulated sugar
2 tbsp cornstarch 2 2tbsp tbspcornstarch
7 egg whites 7 7egg whiteegg whites
1/2 tsp cream of tartar 1/2 1/2tsp tspcream of tartar
Bittersweet Chocolate Mousse:
6 6oz ozbittersweet chocolate, finely chopped
1 cup whipping cream 1 1cup cupwhipping cream
Milk Chocolate Mousse:
4 oz milk chocolate , finely chopped4 4oz ozmilk chocolate, finely chopped
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
Garnish:
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
2 tbsp icing sugar 2 2tbsp tbspicing sugar
2 tbsp hazelnut liqueur 2 2tbsp tbsphazelnut liqueur
2/3 cup sliced hazelnuts 2/3 2/3cup cupsliced hazelnuthazelnuts
16 whole hazelnuts 16 16whole hazelnutwhole hazelnuts

Preparation

Toast hazelnuts on rimmed baking sheet in 350°F (180°C) oven until fragrant, about 15 minutes. Place nuts on tea towel; rub briskly with towel to remove as much of the skins as possible. Let cool.

In food processor, finely grind hazelnuts with 2/3 cup (150 mL) of the sugar; transfer to bowl and stir in cornstarch.

In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold in nut mixture in 3 additions. Using offset spatula, spread on parchment paper-lined 17- x 11-inch (45 x 29 cm) rimmed baking sheet. Bake in centre of 275°F (140°C) oven for 1-1/2 hours or until crisp and golden.

Loosen edges of meringue from pan. Using serrated knife, cut crosswise into 4 rectangles. Let cool on pan on rack.

Bittersweet Chocolate Mousse: Place chocolate in bowl. In small saucepan, or measuring cup in microwave, bring cream to boil. Pour over chocolate; whisk until smooth. Refrigerate until cold but not firm, about 45 minutes.

Milk Chocolate Mousse: Place chocolate in bowl. In small saucepan, or measuring cup in microwave, bring cream to boil. Pour over chocolate; whisk until smooth. Refrigerate until cold but not firm, about 30 minutes.

Beat bittersweet chocolate mousse and milk chocolate mousse separately just until thickness of icing; set aside.

Garnish: Whip cream with icing sugar and hazelnut liqueur; set aside.

Place 1 of the meringues on platter; spread with half of the bittersweet chocolate mousse. Spread second meringue with all of the milk chocolate mousse; place on first meringue. Spread remaining bittersweet chocolate mousse over third meringue; place on top of milk chocolate mousse. Top with remaining meringue.

Spoon1/2 cup (125 mL) of the whipped cream into piping bag fitted with small star tip; set aside. Spread remaining cream over sides and top, leaving ends bare.

Press sliced hazelnuts into sides of cake. Pipe 16 rosettes along each long side on top. Place whole hazelnut in every other rosette. Refrigerate for 24 hours. Let stand at room temperature for 45 minutes before slicing. (Make-ahead: Cover with plastic wrap and refrigerate for up to 48 hours.)

Source : Canadian Living Magazine: December 2007