Directions:
- Make the hazelnut meringue layers:
- Preheat oven to 300°F. Generously butter 16 x 11 x 1-inch jelly roll pan. Line bottom with parchment paper. Lightly butter parchment paper. Dust with flour and tap off excess.
- Place 2 cups toasted hazelnuts in a food processor. Cover and process until very fine, but not oily. Combine ground hazelnuts and flour in a medium bowl. Cover and process remaining toasted hazelnuts. Reserve for garnishing cake.
- Beat egg whites in large mixing bowel until frothy, using electric mixer at medium-low speed. Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form. Add sugar, 1 tablespoon at a time, beating well. Continue beating until stiff, shiny peaks form.
- Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.
- Bake for 30 to 35 minutes or until very lightly browned and just set when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completely.
- Make praline:
- Lightly oil a baking sheet. In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet, put in a plastic bag and crush with rolling pin.
- Make the dark chocolate ganache:
- Put chocolate in medium bowl. Heat cream in saucepan until it comes to a boil. Pour hot cream over the chocolate and let stand for 30 seconds to soften the chocolate. Whisk mixture until smooth. Stir in butter and extract. Let cool for 15 minutes or until slightly thickened.
- Make the butter cream:
- In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar.
- Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread. Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick. Beat in bit by bit: 1+1/2 cups sweet butter.
- Assemble the cake:
- Trim edges and cut cake crosswise into 3 equal pieces, about 10 x 3.5 inches. Spread 4 tbsp of the butter cream over one cake layer. Sprinkle enough of the crushed praline to cover the surface. Top with the second cake layer and spread half of the chocolate ganache over, keep the rest for garnishing. Top with the last cake layer and spread the remaining butter cream over the top and sides of the cake. If desired, pipe some of the butter cream and the chocolate ganache around top edge of dessert as in photo.
- Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. Using your other hand press the finely chopped hazelnuts on sides of the cake. Garnish with melted chocolate and cocoa powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.54 Kcal (2167 kJ) | ||
| Calories from fat | 299.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.24g | 51% | |
|---|---|---|---|
| Cholesterol | 128.07mg | 43% | |
| Sodium | 221.35mg | 9% | |
| Potassium | 361.74mg | 8% | |
| Total Carbs | 48.68g | 16% | |
| Sugars | 40.09g | 160% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2.6mg | 14% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 300.61 Kcal (1259 kJ) | ||
| Calories from fat | 173.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.31g | 51% | |
|---|---|---|---|
| Cholesterol | 74.39mg | 43% | |
| Sodium | 128.57mg | 9% | |
| Potassium | 210.12mg | 8% | |
| Total Carbs | 28.28g | 16% | |
| Sugars | 23.29g | 160% | |
| Dietary Fiber | 2.4g | 16% | |
| Protein | 7.18g | 25% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 1.5mg | 14% | |
| Calcium | 46.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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