MOCHA MARJOLAINE

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Mocha Marjolaine image

Categories     Coffee     Chocolate     Dessert     Bake     Winter     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 15

For nut meringue
3/4 cup hazelnuts, toasted, husked
3/4 cup whole almonds, toasted
3/4 cup sugar
1 1/2 tablespoons all purpose flour
6 large egg whites
1/2 teaspoon cream of tartar
For ganache
1 1/4 cups plus 3 tablespoons whipping cream
16 ounces bittersweet (not unsweetened) chocolate, finely chopped
For coffee cream
2/3 cup chilled whipping cream
2 teaspoons instant espresso powder
2 teaspoons sugar
Toasted hazelnuts

Steps:

  • Make nut meringue:
  • Preheat oven to 325°F. Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment. Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold nut mixture into meringue in 2 additions. spread meringue mixture evenly in prepared pan.
  • Bake meringue until golden brown and dry to touch, about 20 minutes. Cool meringue in pan on rack.
  • Cut around pan sides. Using parchment as aid, lift meringue onto work surface. Press large sheet of waxed paper onto meringue to cover. Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle. Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles.
  • Make ganache:
  • Bring 1 1/4 cups cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache. Refrigerate light ganache until cold, at least 30 minutes. Refrigerate dark ganache until cold and thick, stirring often, about 1 hour.
  • Make coffee cream:
  • Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form. Refrigerate.
  • Place cake rack on work surface. Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack. Spread with 1/3 cup dark ganache. Peel waxed paper and parchment off second meringue; place atop dark ganache. Whisk light ganache just until thick and stiff. Spread over second meringue. Peel waxed paper and parchment off third meringue; place atop light ganache. Spread with half of coffee cream; cover and refrigerate remaining coffee cream. Peel waxed paper and parchment off fourth meringue; place atop coffee cream. spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface. Refrigerate on rack 45 minutes. Place torte on rack onto large sheet of aluminum foil. Stir remaining dark ganache over very low heat just until warm enough to pour. Pour dark ganache over torte. Using icing spatula and working quickly, smooth top and sides for even coverage. Refrigerate on rack until glaze is firm, at least 2 hours. (Torte can be made 2 days ahead. Cover loosely; keep refrigerated.)
  • Using metal spatula, transfer torte to platter. Rewhip remaining coffee cream. Pipe in decorative pattern atop torte. Garnish with hazelnuts and serve.

Matthew Leonard
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I'll pass.


Uddin NOOr
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Meh.


HENRY OZUE
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Not too shabby!


Tam Clevenger
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Definitely a keeper!


Shien Rana
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So easy to make and so delicious!


kindness chekwas
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This was the perfect dessert for my dinner party. It was elegant and delicious, and everyone loved it.


Nicci Rounds
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This recipe was a complete disaster! The mocha marjolaine turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what went wrong.


France Nzau
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Overall, I thought this was a good recipe. The mocha marjolaine was delicious and the presentation was very impressive. I would definitely make it again.


Shah Jalal
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The mocha marjolaine was a bit too dense for my liking. I think I would have preferred a lighter, more airy texture.


Namita Gurung
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This was a bit too sweet for my taste, but it was still very enjoyable. I might try reducing the amount of sugar next time.


khalid baashome
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I love the combination of coffee and chocolate in this recipe. It's the perfect dessert for a coffee lover.


Md parbes
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I made this for a special occasion and it was a huge hit. Everyone raved about the rich, decadent flavor. The presentation was also very impressive.


Kabbo Shek
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This recipe was so easy to follow, even for a beginner like me. The mocha marjolaine turned out beautifully and tasted even better than it looked. My friends and family loved it!


Glorious- Boutique
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This mocha marjolaine was an absolute delight! The combination of coffee and chocolate was perfect, and the addition of the whipped cream and chocolate shavings took it to the next level. I'll definitely be making this again soon.