La Russe Recipe

How to make it

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• 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