MERINGUE CAKE WITH HAZELNUTS & CHOCOLATEGANACHE – a true lovestory for chocoholics. Do you like chocolate? You must try MERINGUE CAKE WITH HAZELNUTS & CHOCOLATE GANACHE – This crisp and airy meringue cake with hazelnuts is filled with creamy chocolate ganache and topped with hazelnuts. I tasted this cake in France and I love it! In French it’s ”DACQUOISE AUX NOISETTES”. Serving 4-6 persons, to be eaten on the same day. Use only chocolate of a good quality. I promise all of you chocolatelovers – this cake is 2 Die 4 ! Ingredients: MERINGUE CAKE WITH HAZELNUTS: 220 g hazelnuts meal (chopped and blended into powder); 6 egg whites; 300 g sugar; 1 tablespoon of cornflour (maizena); 100 g hazelnuts, chopped a bit for decoration. CHOCOLATE GANACHE: 250 g dark CHOCOLATE; 6 egg yolks; 200 g sugar; 200 g butter; 2 teaspoons vanilla; 12 cl (or 1,2 dl) cold water.
Prepare the MERINGUE CAKE WITH HAZELNUTS: For evenly shaped meringue cakes, mark three rounds/circles of an diameter of 24 cm (23 cm pie = 9 “pie) each on a paper, cut them out. Line three large cookie sheet with foil (bakingpaper). Then place the three circles/rounds underneath the foil (to measure the three meringuecakes later on). Preheat oven to 120°C (Varm, circulated air oven)/(125°C = 250°F). Prepare the HAZELNUTS: Measure, chop and blend the hazelnuts into fine powder. Store in tightly covered container. In a bowl beat the egg whites until soft peaks form. Gradually sprinkle in sugar, 2 tablespoons at a time. Beat in 1 tablespoon of maizena. Beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold in gently the hazelnuts powder to the stiffened egg whites (meringue). Spoon meringue into decorating bag with writing tube of 1 cm. Pipe meringue onto cookie sheet in rounds/circles(”snail”), each circle 24 cm in diameter. Repeat this so you have three meringue rounds (”snails”). Bake 1 hour to 1½ hours in oven 120°C (varm circulated air oven) until the three meringue cakes are crisp but not brown. Cool completely on cookie sheet on wire rack. If not using right away, store cakes in tightly covered container. CHOCOLATE GANACHE: In bain-marie or a double boiler over hot, not boiling water, melt the chocolate and cool it. In a large bowl, with a mixer at high speed, beat egg yolks until whitening. In a smal saucepan over medium heat, heat sugar and 12 cl water to boiling, constantly stirring, until sugar dissolves. Boil a couple of minutes. Take it of the heat. Add the sugarmixture to the beatened egg yolks. In a small bowl beat the butter to cream. Add the butter and vanilla to the chocolate – constantly stirring. Finally add the chocolatemixture to the egg yolks while stirring.
ASSEMBLE DESSERT: Place first meringue cake on a plate. Then spread a third of the chocolateganache onto the cake. Repeat this operation two times. Finally decorate the top of the MERINGUE CAKE WITH HAZELNUTS & CHOCOLATE GANACHE with the hazelnuts. MERINGUE CAKE WITH HAZELNUTS & CHOCOLATEGANACHE a true lovestory for chocoholics! Bon appetit !