Worth the efforts- this cake is sublime! A real treat for your Passover company.
- egg yolks - 10
- vanilla - 1 tsp
- egg whites - 12
- extra fine sugar - 1 4/5 cups
- toasted hazelnut or almond flour - 120 g
- cocoa powder - 1 cup, sifted
- Chocolate Cream:
- sugar - 4 tbsp
- water - 1/4 cup
- cocoa - 3 tbsp
- bittersweet chocolate - 3 1/2 oz bar
- vanilla sugar - 1 tbsp
- egg yolks - 4
- margarine - 1 stick (1/2 cup)
- Hazelnut Chocolate Meringue Topping:
- hazelnuts - 1 1/2 cups (7 oz)
- egg whites - 6 large (180 ml) at room temp
- salt - pinch
- granulated sugar - 1 1/2 cups (superfine)
- vanilla extract - 2 tsp
- almond extract - 1/2 tsp
- mini chocolate chips - 1 cup (6 oz)
- bittersweet chocolate - 6 oz, melted and cooled
Whip egg yolks to mousse consistency. Add vanilla and set aside.
Whisk egg whites and sugar in an electric mixer until stiff peaks form.
Gently fold yolk mixture into egg whites (do not overmix) it’s not necessary to fold mixture until all yolk streaks are gone.
Gently fold in cocoa powder and nut flour. Spread batter into sheet pan and bake at 350F for 25 minutes.
Once cake has cooled, cut into 4 identical rectangles and freeze (with parchment paper in between the layers).
To make cream:
In a double boiler (a pot sitting on top of another pot that is filled with hot water) place sugar and water and cook until sugar dissolves. Add the chocolate, cocoa and vanilla sugar and let melt, mix well. Add yolks to mixture, mixing constantly until they are incorporated, add margarine. When smooth, pour into a container and let it sit uncovered until it has completely cooled.
Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper. Draw two 8 inch rounds on parchment paper.
Spread hazelnuts on a second baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove skins. Chop nuts, lower the oven temperature to 225 degrees
In a bowl of standing electric mixer fitted with a whisk, beat the egg whites with the salt at medium high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff peaks. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp, rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
Make sure torte is completely frozen. Spread chocolate cream in between each layer and on the sides. Top with chopped up pieces of the meringue.
Cake must be kept refrigerated or frozen.