La RusseFrom jo_jo_ba 8 years ago
- 6 egg whites, at room temperature shopping list
- ¼ teaspoon salt shopping list
- ¼ teaspoon cream of tartar shopping list
- 1 cup superfine sugar shopping list
- 1 cup hazelnuts, toasted and peeled shopping list
- 3 tablespoons superfine sugar shopping list
- 7 oz bittersweet chocolate, broken into pieces shopping list
- ¼ cup brewed espresso shopping list
- 1 tablespoon Kahlua shopping list
- 2 cups heavy whipping cream shopping list
How to make it
- Preheat the oven to 300°F.
- Generously grease 8 inch cake pans
- Cut 3 rounds of waxed paper to line the bottom of each pan, and generously grease the waxed paper.
- 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 pan, and smooth the tops with a spatula.
- Place in the oven and immediately decrease the heat to 275°F.
- Bake until the meringue is hard but not brown, about 1 hour.
- In a food processor, grind the nuts with 1 tablespoon of the sugar until you have a fine meal.
- Combine the chocolate, espresso, Kahlua, and remaining 2 tablespoons sugar in a heatproof bowl and melt together.
- 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 blend 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 cream over the top.
- Cover with a second round, and repeat the procedure.
- Top with the third round, and spread with the remaining cream, spreading it over and around the sides of the cake.
- Sprinkle with the remaining ground hazelnuts.
- Refrigerate for no more than 3 hours before serving
The Cookjo_jo_ba Oshawa, CA
The Rating2 people
I drooled when I saw this cake. I have got to eat some of it so I will be baking this soon. Thanks for sharing it. Briannabrianna in loved it
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