12 egg yolks
1/2 cup sugar
6 Tablespoon(s) frangelico
1/2 Cup (1 stick) butter; diced, room temp
4 Ounce(s) bittersweet or semisweet chocolate; chopped
6 Tablespoon(s) nutella (chocolate-hazelnut spread)
1 Cup(s) heavy cream; chilled
3/4 Cup(s) hazelnuts; toasted, husked
6 Tbls powdered sugar
1 Tbl all purpose flour
3 egg whites
3 Tbs sugar
3/4 cup hazelnuts, toasted, husked
1/2 cup all purpose flour
8 ounces bittersweet (not unsqweetened) or semisweet chocolate, chopped
1 Cup(2 sticks) butter
6 eggs; separated
1 cup) sugar; divided
1/2 tsp salt
1 1/2 Cups heavy cream
12 ounces bitterseet (not unsweetened) or semisweet chocolate, chopped
Toasted husked hazelnuts; for garnish
For Mousse: Whisk egg yoks and sugar in heavy medium saucepan to blend. Whisk in
Frangelico. Add butter. Whisk gently over medium heat until mixture is
thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and
whisk until melted. Gently stir in Nutella. Transfer mixture to large
bowl; cool to room temperature. Beat cream in medium bowl until cream
holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and
chill up to 1 day.
Preheat oven to 300F. Remove sides from 10-inch springform; cover pan
bottom with parchment paper round (do not attach pan sides). Finely grind
nuts with powdered sugar and flour in processor. Using electric mixer,
beat egg whites in medium bowl until soft peaks form. Gradually add 3 T
sugar, beating until stiff but not dry. Fold in ground-nut mixture. Spoon
meningue into pastry bag fitted with 3/8 inch plain round tip. Starting
in center of parchment round, pipe continuous spiral of meningue to cover.
Place pan with meringue on baking sheet. Bake meringue 20 minutes.
Reduce heat to 275F. Bake meringue until golden but still slightly soft
to touch, about 20 minutes longer. Cut around meringue edge to loosen.
Transfer meringue on parchment to rack and cool completely (meringue will
crisp as it cools.)
Preheat oven to 300F. Attach sides of same 10 inch springform pan to
bottom and line bottom with parchment. Blend hazelnuts and flour in
processor until nuts are very finely ground. Stir chocolate and butter in
heavy ssmall saucepan over low heat until melted and smooth; cool to
Using electric mixer, beat egg yolks, 1/2 cup sugar, and salt in large bowl
until thick ribbon falls when beaters are lifted about 4 minutes; fold in
chocolate mixture. Using clean dry beaters, beat egg whites in medium bowl
until soft peaks form. Gradually add remaining 1/2 cup sugar, beating
until stiff but not dry; fold whites into chocolate mixture. Fold in nut
mixture in 3 additions.
Transfer batter to prepared pan. Bake cake until tester inserted into
center comes out with moist clumps still attached, about 40 minutes. Cool
completely in pan on rack (center will sink). Press edges of cake to same
level as center. Cut around cake; remove pan sides. Invert cake onto work
surface and peel off paper.
Return meringue to same pan bottom. Spread 1 cup mousse evenly over
meringue. Place cake atop mousse; attach pan sides; smooth top. Cover pan
and freeze cake overnight.
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate
and stir unitl melted and smooth. Cool until ganache thickens enough to
coat spoon thickly, stirring occasionally, about 2 hours.
Place large sheet of foil on work surface; place cake rack in center.
Remove pan sides from cake; place cake, still on pan bottom, on rack. Pour
ganache over cake, smoothing top and sides with long spatula. Arrange
hazelnuts around top edge of cake. Refrigerate until ganache sets, at
least 1 hour and up to 1 day.
Bon Appetit, February 2004