It was love at first sight. I saw this cake on Smitten Kitchen and knew I wanted (needed) to make it as soon as possible. I made a small 6-inch version, scaled down for a weekend family dinner for three. Inspiration is everywhere. I see so many wonderful sweet and savory dishes on blogs, cooking shows, in magazines, and from restaurants and bakeries that I want to emulate and try at home. I'm making more progress lately but with so many possibilities and aspirations, things usually get added to my "to-make" list where I hope to get to it...eventually. Well, this cake just moved me - straight into the kitchen - and would not be relegated into the annals of my to-do list. I'm being a little overly dramatic but in all seriousness, I wanted to make and taste this torte, or layer cake, not only because a very reliable source says it's amazing but also because it has many of the components I love in a dessert - chocolate, nuts (hazelnuts are one of my favorites), and a contrast in texture... Layers of hazelnut meringue, bittersweet chocolate, and whipped cream (it's good just like this!) And I'm glad I followed my instincts because what I discovered is one of the best things I've ever baked. I think this torte is a show-stopper, a restaurant-quality dessert that I never would've thought I could make myself a couple of years ago. And it was actually easy, at least not much more work than making a traditional layer cake. Not only does it look amazing, the taste is a knock-out combination of flavors in your mouth. I love the layers of soft nutty meringue, separated by thin, ever-so -slightly hardened sheets of bittersweet chocolate, that's all coated with creamy hazelnut-kissed whipped cream. It is a hazelnut and chocolate lover's dream! For a long time now, I've been thinking about attempting a multi-layer almond and hazelnut torte very similar to this one. I believe it's called a "marjolaine cake", the rectangular kind made with layers of nut meringue, alternating with layers of chocolate ganache and coffee or some similar buttercream. I've had my eye on a recipe from the Flour Bakery cookbook as well as one from America's Test Kitchen (both are that list of mine). When I saw this cake, I thought it was a far simplified, lighter, version of the marjolaine cake that I keep thinking about. Turns out, this is the recipe I've been waiting for! Now, about the name of this torte. Deb calls it a "macaroon" torte but I just can't help but think coconut as in those flourless cookies when I hear the word. It's also a dacquoise but whether you call it that, or macaroon, or meringue (like I'm tagging it), we're talking about a stacked cake made up of these layers created by combining nuts (in this case, plenty of hazelnuts) with firmly whipped egg whites. The alternating layers of chocolate and creamy coatings of whipped cream complete the package. The torte is surprisingly easy to slice, as the meringue is soft (and chock full of hazelnuts) I will certainly be making this again and most likely, in the full, 8-inch, size. I reduced the recipe down by half (though I made a little extra whipped cream) to make this 6-inch torte because I baked it for a Saturday night dinner and we were not planning to be home beyond the next day to take advantage of leftovers. Cakes with whipped cream are usually best eaten the day they're made but I've had success storing another Smitten Kitchen cake featuring whipped cream in the fridge for 24 hours or so and that's the case with this cake too. I can personally attest to its quality within the 24 hour timeframe. A special cake is very appropriate today because it's the 2nd anniversary of this little blog! You know I clearly have a thing for chocolate and hazelnuts. Without purposely intending to, I just naturally gravitate towards this type of cake for special occasions. For the blog's first birthday a year ago, I made a somewhat similar chocolate-hazelnut meringue cake and there are other hazelnut cakes in the archives. I am still really enjoying this little blog endeavor, which has proven to be a fun hobby, a scrapbook of sorts, and the catalyst for so much learning. I've tried many new things I never would have if not for this blog. This torte is the perfect example of that! Beyond baking, it's also encouraged me to be more adventurous in the kitchen in general. I've been experimenting more on the savory front, learning to mix things up and make tasty and healthier dishes to share with my family. Dinner time has been a lot more interesting! I love being in the kitchen and feeling the satisfaction of feeding my family well and making discoveries along the way. I also love seeing these little posts come to life! The original recipe by the amazing Deb at Smitten Kitchen makes an 8-inch round torte. I divided the recipe generally in half, although I made a bit more whipped cream so I'd have a little extra frosting to work with. The torte is actually quite easy to make when you break it down into steps. I know it's annoying when people say things are "easy" when what we probably really mean is "do-able" because cooking and baking, like anything else, requires effort. You do need to plan in advance, shop, and do prep work and cooking, but it is absolutely do-able and the result is certainly worth it! The process starts with hazelnuts - lots of it. Grind 1 1/4 cups of toasted hazelnuts with half a cup of sugar in the food processor. I used a mini grinder (hand blender attachment) and I would not do that next time. Even at half the recipe, this is a large volume. I whipped 3 large egg whites (with a tablespoon of sugar and a bit of vanilla) to stiff peaks. There's not much sugar to stabilize the whites so watch carefully and don't over whisk or it will break and be too dry. That part always makes me nervous so I watch it closely. Fold in the nut mixture (I did it in 4 batches), trying your best not to deflate the whites too much. Divide and spread the mixture onto four 6-inch rounds drawn onto parchment paper that's been lightly greased with cooking spray (use paper towel to even out and wipe away excess). Bake in a 325 degree oven until the meringues are golden and dry to the touch (it will feel soft, not hard). I rotated the baking sheets about half way through baking and my layers were done in 15 minutes. Bare in mind, this is for a 6-inch torte and every oven is slightly different so check on it early and look for signs that it's done. Transfer the baking sheets to cooling racks. After a bit, I removed the baking sheets and lifted the parchment rounds onto the racks to cool. To make the chocolate filling only requires 3 ounces of bittersweet chocolate (good counter-balance against the sweet meringue/macaroon layers) and 2 tablespoons water. I added 1/2 teaspoon of instant espresso powder as well but that's optional. Deb thinks cream would soften the chocolate and I think she's totally right. The chocolate layer ends up being ever so slightly hardened, which I love because the meringue layers are actually quite soft (particularly as it sits with the whipped cream though the chocolate does a neat trick of acting as a sort of insulation, I think). Slather a thin layer of chocolate on top of each cooled circle of meringue. I'll let my special helper demonstrate! My little guy got in on the act and his extra touch made this dessert all the more memorable. I've mentioned before that while my son is an avid eater, he is not very interested in the domestic arts like his mom so I get very excited when he makes an appearance! I was really happy to have my big guy's help. He did an excellent job! I think the chocolate layer tasted particularly good thanks to him. Thank you, J! Now we're getting close to the finish line. I whipped 1 cup of heavy cream with 2 tablespoon of sugar and 2 teaspoons of Frangelico until stiff (in case you're wondering, the flavor of the Frangelico is quite mild and I think you could use more). I decided to make a little extra whipped cream (half recipe would have started with 3/4 cup of cream) because I had a feeling I'd need a little extra to fill in and make the cake look neat. I ended up using most of it. To assemble, carefully peel off the parchment paper from each meringue round (the chocolate layer needs to be dry and hardened before doing this) and add whipped cream on top of each layer. Then, top the entire torte (top and sides) with the whipped cream. I followed Deb's instructions to do a thin crumb coat all around and sticking the whole thing in the freezer (it's small enough to fit in mine) for 5 minutes before adding a final, thicker, coat. This is the best I could do. I'm not too hung up on cake decorating (because I have no talent or patience for it). Garish the torte with some grated bittersweet chocolate and/or chopped hazelnuts, like I did in this case. I suppose, if you are so inclined, you could reserve a little whipped cream and pipe some designs on top. The cake is surprisingly easy to slice through because the meringue is soft, almost cake-line in texture thanks to the high proportion of hazelnuts. I use a serrated knife - a little bit of a sawing motion at first and then I press straight down without a problem. My fork had no problems digging through either! No doubt, I will be making this again! I'm already thinking up the next occasion. I'd like to try it with almonds instead of hazelnuts but if you are a fan of hazelnuts like we are (the little guy is not a big fan but he still loved this cake despite the mouthfuls of nuts), you know you can't beat the strong punch of flavor and fragrance it gives and how delicious it is mixed with chocolate! It is soooo good! Recipe: Chocolate-Hazelnut Meringue Torte Adapted from Smitten Kitchen (this is a small 6-inch version, or half the original recipe) - One four-layer 6-inch round torte; Approximately 6 servings - For meringue layers: Cooking spray for greasing parchment rounds 1/2 cup plus 1 tablespoon granulated sugar 3 large egg whites, at room temperature 1 1/4 cups hazelnuts (about 6 ounces), toasted and skinned* 1/8 teaspoon table salt 1/2 teaspoon pure vanilla extract * I'm lucky enough to find and buy pre-skinned toasted hazelnuts, which I lightly toast again in a 350 degree oven for about 10 minutes. For chocolate filling: 3 ounces bittersweet chocolate (or 1/2 cup chocolate chips), coarsely chopped 2 tablespoons water 1/2 teaspoon instant espresso powder, optional For whipped cream filling and frosting: 1 cup chilled heavy cream 2 tablespoons granulated sugar 2 teaspoons Frangelico, another hazelnut liqueur or 1/2 teaspoon vanilla extract Optional garnish: Chopped hazelnuts, grated bittersweet chocolate Meringue layers: Position oven racks to the top and lower thirds of the oven. Preheat to 325 degrees. Take 4 pieces of parchment rounds (or cut from parchment paper) and draw 6-inch circles on each using the bottom of a cake pan. Turn each sheet over (so that the pencil drawing faces down) and place onto baking sheets. Lightly spray each parchment with cooking spray then wipe with a paper towel to evenly distribute and wipe away excess. Grind hazelnuts, 1/2 cup of sugar, and salt in a food processor until finely ground. Transfer to a bowl. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks form, then add vanilla and remaining 1 tablespoon of sugar gradually. Whip until whites are stiff but not dry (be careful not to over do it or whites will break). Very gently, fold nut mixture into the beaten egg whites in 4 increments, trying not to deflate the whites too much. Divide and spread the batter evenly among the 4 parchment circles using an offset spatula (again, don't over work it). Bake until layers are golden and dry to the touch (it will feel soft but dry), roughly 15 minutes in my oven. Carefully rotate the baking sheets halfway between baking and keep an eye on them. Remove from the oven and let sheets cool on the cooling rack. You can speed up the cooling process by placing them in the freezer for about 5 minutes. Chocolate filling: Place two-thirds of chocolate, all the water and instant espresso powder (if using) into a heatproof bowl set over a pan of barely simmering water. Stir until smooth and remove bowl from the heat. Add remaining chocolate and stir until melted. The chocolate mixture should be lukewarm. Divide and spread a thin layer of chocolate over each macaroon layer. Let sit until chocolate sets. You can, again, pop them in the freezer for 5 minutes to quicken the process. Whipped cream: Beat cold heavy cream with sugar and liqueur or vanilla in the bowl of a stand mixer fitted with a clean whisk attachment (I like to chill the bowl and whisk beforehand). Beat until cream holds stiff peaks. Assembly: Gently peel the parchment off the back of each meringue round. Place first layer onto cake stand or serving plate. Tuck pieces of wax or parchment paper under the edge for easy clean-up later (if not, it's also easy to just whip away fallen whipped cream). Spread a bit less than one-quarter of the whipped cream over the top of the first layer and repeat with the second and third layers. Frost the top and sides of the torte. (For better results, first crumb-coat the torte by applying a thin layer of whipped cream over the top and sides, then chill the cake in the freezer for about 5 minutes before applying a second, thicker coat). You may have a small amount of whipped cream remaining (I think it's better to have extra to work with). Garnish the cake with some chopped hazelnuts and/or grated bittersweet chocolate. Remove wax or parchment paper around the torte, if you used it. Serve torte immediately or store it in the refrigerator. Torte can be stored in the refrigerator for about 24 hours. * See Smitten Kitchen for the full-scale recipe, as well as for details, instructions, advice for making this torte. Thank you Deb for this wonderful recipe!
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