Ingredients with Measurements:
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 4 large eggs, separated
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
- 1/4 cup hazelnuts, chopped
Special equipment needed:
- Parchment paper
- 2 baking sheets
- 2 mixing bowls
- Hand mixer or stand mixer
- Spatula
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a mixing bowl, combine almond flour, powdered sugar, all-purpose flour, and salt.
3. In another mixing bowl, beat the butter until creamy. Add egg yolks and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the butter mixture, and mix until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter until just combined.
7. Divide the batter evenly between the two baking sheets, and spread it out into a thin layer.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool completely.
10. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together until smooth.
11. Spread the chocolate ganache over one of the cake layers, and sprinkle with chopped hazelnuts.
12. Place the second cake layer on top of the ganache and hazelnuts, and press down gently.
13. Spread another layer of ganache over the top of the cake, and sprinkle with more chopped hazelnuts.
14. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 28g
Carbohydrates: 28g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Powdered sugar can be substituted with granulated sugar.
- Dark chocolate chips can be substituted with milk chocolate chips or white chocolate chips.
- Hazelnuts can be substituted with any other nut or omitted altogether.
Variations:
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Use different types of nuts for the topping, such as pistachios or almonds.
- Add a splash of liqueur to the ganache for a boozy kick.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a serrated knife to cut the cake for clean slices.
- Chill the cake before cutting for easier slicing.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served chilled or at room temperature. If desired, warm individual slices in the microwave for a few seconds before serving.
Presentation ideas:
Serve the cake on a cake stand or platter, and garnish with fresh berries or edible flowers.
Garnishes:
Fresh berries, edible flowers, whipped cream, or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea for a decadent dessert.
Suggested side dishes:
Fresh fruit salad or a light green salad.
Troubleshooting advice:
- If the cake layers are too thin, add a little more batter to each baking sheet.
- If the cake layers are too thick, spread the batter out more thinly.
- If the ganache is too thick, add a little more heavy cream to thin it out.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Marjolaine is a classic French dessert that typically consists of layers of nutty meringue and buttercream. This chocolate version adds a rich and decadent twist to the traditional recipe.
Flavor profiles:
Nutty, chocolatey, and rich.
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Sweet, Chocolatey, Moist, Decadent