Prep 1 hr 40 mins
Cook 50 mins
Godiva Marjolaine, is a layered dessert, made of hazelnut meringues, chocolate mousse and hazelnut praline flavored cream; piped between layers of toasted hazelnut meringue. Googled it, just to see, and it says: gateux marjolaine = a multilayered chocolate and nut cake. What an understatement! The chilling time will vary. Also, I don't know if this is an old wives' tale or not, but I have been told that meringues take a longer time to bake when it is rainy and humid, and also a longer time to cool. My grilfreind, Judy, and I made this and we took it to her son's house, they were having a dinner party - we should start catering - NOT!!
HAZELNUT MERINGUE LAYERS
- 3 cups toasted hazelnuts, chopped
- 2 tablespoons all-purpose flour
- 6 large egg whites, room temperature
- 1⁄4 teaspoon salt
- 1 cup granulated sugar
DARK CHOCOLATE GANACHE
- 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)
- TOASTING THE HAZELNUTS:(Make a day ahead).
- 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).
- HAZELNUT MERINGUE LAYERS:.
- Preheat oven to 300ºF.
- Generously butter 17"x12"x1" jelly roll pan.
- Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess.
- Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily.
- Combine ground hazelnuts and flour in medium bowl.
- Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake.
- Beat egg whites in clean large mixing bowl 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, shiney peaks form.
- Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.
- Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched.
- Cool cake in pan on wire rack for 10 minutes.
- Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly.
- 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 30 seconds to soften the chocolate.
- Whisk mixture until smooth.
- Stir in butter and liqueur.
- Let cool for 15 minutes or until slightly thickened.
- Dip 12 hazelnuts in chocolate ganache for garnish and let set.
- MAKE THE BUTTERCREAM:.
- Place the egg yolks in mixing bowl.
- 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.
- Stir gently for 1 minute or until the yolks are warm.
- Remove bowl from water.
- Beat egg yolks 5-7 minutes, using electric mixer at medium-high speed.
- Beat until yolks have tripled in volume and form a ribbon when beater is raised.
- While the eggs are mixing, prepare the syrup.
- PREPARING SYRUP:.
- 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.
- With the mixer running at medium speed, carefully(hot sugar really burns)pour the hot syrup into bowl with eggs.
- Continue to beat the eggs, until they have cooled to room temperature, about 5-10 minutes.
- Reduce speed to low.
- Gradually, add the butter, one or two tablespoons at a time, beating well.
- The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end.
- Add the hazelnut liqueur.
- ASSEMBLE TH CAKE:.
- Cut cake crosswise into 4 equal pieces, about 11x4".
- Cut a piece of cardboard into a 11x4" rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle.
- Spread half the chocolate ganache over the cake.
- Top with the second cake layer and spread with 1 cup buttercream filling.
- Repeat layering and spread with the remaining buttercream over the top and sides of the cake.
- 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).
- Using the other hand press the finely chopped hazelnuts on sides of cake.
- Garnish with chocolate-dipped hazelnuts.