Recipe

Marjolaine Cake Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 4 months ago Again the original recipe comes from Godiva chocolate website C:\Documents and Settings\Owner\Desktop\Godiva Marjolaine at Godiva_com.mht I made some changes and some additions in the filling and the results were really more than perfect…Enjoy!! ... More Prep:40m Cook:40m Servings:12	Ahmed1
	rich french cake

nuts and flour

making meringue cake

spread batter in pan

baked

cut 3 equal pieces

make syrup for butte

beat yolks and add s

add butter

done

make chcolate layer

spread butter cream

hazelnuts praline

spread chocolate fil

last layer and sides

chopped nuts at the

decprating

Add Photos

Does this look good? Yeah! / Nope

Fans

angieaugus

berry

cholena

greekgirrr

bluewatera

ambus

clbacon

annieamie

vivian

peetabear

michellem

mumtazcate

Ingredients

Hazelnut Meringue Layers:

3 cups chopped hazelnuts, toasted

3 tablespoons all-purpose flour

6 large egg whites, at room temperature

1/4 teaspoon salt

1 cup granulated sugar

Hazelnut praline:

1/2 cup sugar

1 cup hazelnuts

Dark Chocolate Ganache:

6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

3/4 cup heavy cream

3 tablespoons unsalted butter, softened and cut into tablespoons

1 tsp hazelnut extract

Butter cream:

8 egg yolks

1 cup sugar

½ cup water

1/8 tsp cream of tartar

1 ½ cup sweet butter

Decoration:

Melted chocolate

Cocoa powder

Directions

Make the hazelnut meringue layers:

Preheat oven to 300°F. Generously butter 16 x 11 x 1-inch jelly roll pan. Line bottom with parchment paper. Lightly butter parchment paper. Dust with flour and tap off excess.

Place 2 cups toasted hazelnuts in a food processor. Cover and process until very fine, but not oily. Combine ground hazelnuts and flour in a medium bowl. Cover and process remaining toasted hazelnuts. Reserve for garnishing cake.

Beat egg whites in large mixing bowel 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, shiny peaks form.

Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.

Bake for 30 to 35 minutes or until very lightly browned and just set when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completely.

Make praline:

Lightly oil a baking sheet. In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet, put in a plastic bag and crush with rolling pin.

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 for 30 seconds to soften the chocolate. Whisk mixture until smooth. Stir in butter and extract. Let cool for 15 minutes or until slightly thickened.

Make the butter cream:

In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar.

Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread. Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick. Beat in bit by bit: 1+1/2 cups sweet butter.

Assemble the cake:

Trim edges and cut cake crosswise into 3 equal pieces, about 10 x 3.5 inches. Spread 4 tbsp of the butter cream over one cake layer. Sprinkle enough of the crushed praline to cover the surface. Top with the second cake layer and spread half of the chocolate ganache over, keep the rest for garnishing. Top with the last cake layer and spread the remaining butter cream over the top and sides of the cake. If desired, pipe some of the butter cream and the chocolate ganache around top edge of dessert as in photo.

Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. Using your other hand press the finely chopped hazelnuts on sides of the cake. Garnish with melted chocolate and cocoa powder.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

midgelet 1 year, 4 months ago said:
Amazing!
Oh by the way Ahmed1, you really don't have to thank me each and every time.:) You are much to kind. !!

rosemaryblue 1 year, 4 months ago said:
Lovely, lovely, awesome, beautiful! Maybe a million dollar cake! :)

michellem 1 year, 4 months ago said:
This cake is so pretty. I love chocolate hazlenut combo. Thank you!

berry 1 year, 4 months ago said:
Yes... beautiful, and delicious.
I love pictures... another winner recipe.

peetabear 1 year, 4 months ago said:
This looks so good...your photos are beautiful, i love the combination of flavors... another winner..

clbacon 1 year, 4 months ago said:
Fabulous!

cholena 1 year, 4 months ago said:
Well , this is exactly what I would like to have tonight , while watching our country's National Day Parade .... Looks reali great , Ahmed ....

ambus 1 year, 4 months ago said:
WOW,you have done it again.That looks awesome...beautiful.I wish I could make this.

angieaugusta 1 year, 4 months ago said:
So nice&wounderfully decorated....ur reali talented my friend....have a great day....

elgab89 1 year, 4 months ago said:
This is my favorite cake! I love meringue :)!

shirleyoma 1 year, 4 months ago said:
Oh yummmm, Fantastic and awesome! you outdid yourself! got my 5
hugssss

shandy 1 year, 4 months ago said:
You have come such a long ways in all your baking adventures. I remember when you first started here. Your pictures are excellent teaching tools, and your desserts are advanced in skill level and technique. Great job and beautiful cake! Thank you so much for taking the time to share. Everything you do shows just how much you care =D

bluewaterandsand 1 year, 4 months ago said:
Amazing cake Ahmed! I want one for my birthday, its in a 2 weeks. I wonder if my daughter can do this to make it look as Superb as yours.

vivian 1 year, 4 months ago said:
This is a delight!!! I am having a dinner party in a few weeks, I am going to make this, can't wait.
Maybe I wont! I think I will make it soon.....
Just to try it out :-) :-)

mumtazcatering 1 year, 4 months ago said:
Mmmmmmmmmmmmmm....Mmmmmmmmmmmmmm.....Mmmmmmmmmmm
Awesome.................:]

magali777 1 year, 4 months ago said:
Looks incredible to me Ahmed just like bought in Paris .. great as always my friend.

ttaaccoo 1 year, 4 months ago said:
Wow! good for you! Gorgeous cake!

annieamie 9 months, 3 weeks ago said:
Ahmed, I was so happy to see you had a recipe for this particular cake as it is a favorite here. Thank you so much for sharing it.

Add a Comment