Godiva Marjolaine

READY IN: 2hrs 30mins




  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.