Directions:
- Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
- To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
- To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
- Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
- Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
- To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.14 Kcal (2266 kJ) | ||
| Calories from fat | 321.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.75g | 55% | |
|---|---|---|---|
| Cholesterol | 61.65mg | 21% | |
| Sodium | 133.8mg | 6% | |
| Potassium | 314.16mg | 7% | |
| Total Carbs | 55.28g | 18% | |
| Sugars | 49.15g | 197% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 7.48g | 15% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 325.33 Kcal (1362 kJ) | ||
| Calories from fat | 193.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 55% | |
|---|---|---|---|
| Cholesterol | 37.06mg | 21% | |
| Sodium | 80.44mg | 6% | |
| Potassium | 188.87mg | 7% | |
| Total Carbs | 33.23g | 18% | |
| Sugars | 29.55g | 197% | |
| Dietary Fiber | 2.04g | 14% | |
| Protein | 4.5g | 15% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1mg | 9% | |
| Calcium | 36.6mg | 6% | |
* 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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