Marjolaine

Marjolaine

Layers of chocolate and buttercream sandwiched between hazelnut meringue.

YIELDS

12 to 16 servings

INGREDIENTS

Cake

  • 2 cups hazelnuts, toasted
  • 1/4 cup all-purpose flour
  • 8 large egg whites
  • 1 1/2 cups C&H® Quick Dissolve Superfine Sugar

Chocolate Filling and Frosting

  • 1 cup heavy whipping cream
  • 2 teaspoons strong coffee or espresso, brewed
  • 8 ounces (8 squares) semisweet chocolate, coarsely chopped

Buttercream Filling

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces brick cream cheese, softened
  • 2 1/2 cups C&H® Confectioners Sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup almonds, sliced (for garnish)

INSTRUCTIONS

Cake

Preheat oven to 350°F. Grease a 17x12x1-inch jelly roll pan. Line bottom with waxed or parchment paper; grease and flour.

Grind hazelnuts and flour in food processor; set aside.

In large mixing bowl, beat egg whites on medium speed about 1 minute, or until soft peaks form. Gradually add sugar, beating on high speed about 4 minutes more, or until mixture forms stiff, glossy peaks. Using a rubber spatula, gently fold in hazelnut mixture. Spread into prepared pan.

Bake 35 minutes, or until edges of cake pull away from sides of pan. Cool on wire rack. Invert cake and trim edges; set aside for another use. Cut cake horizontally into 4 equal pieces.

Chocolate Filling and Frosting

In small saucepan, bring cream and coffee to a boil. Remove from heat. Add chocolate; stir until melted. Refrigerate until cool and of spreadable consistency.

Buttercream Filling

In large bowl, beat together butter, confectioners' sugar and vanilla until smooth.

On a serving plate, spread one cake layer with 1/2 of the buttercream filling. Top with second cake layer; spread with 1/2 of the chocolate filling. The third layer gets spread with the rest of the buttercream filling, with the top layer frosted with the remaining chocolate filling. Garnish with sliced almonds.

Chill 2 hours before serving.

QUICK TIP

Crumble cake trimmings and save to sprinkle on pudding, ice cream or yogurt at a later date.