Godiva Marjolaine

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 40 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 3 cups toasted hazelnuts, chopped
• 2 tablespoons all-purpose flour
• 6 large egg whites, room temperature
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 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
• 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)

Recipe

• 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.