Chef Ruben Ortega makes this delicious, crowd-pleasing cake by sandwiching two large, crispy, chewy coffee-hazelnut meringues with a creamy mocha-mousse filling.
Ingredients
MERINGUE
2 teaspoons pure coffee extract
1 teaspoon water
3/4 cup hazelnut meal/flour (we use Bob’s Red Mill)
1 tablespoon cornstarch Scant
1/2 teaspoon ground cinnamon
4 large egg whites
1 1/2 cups confectioners’ sugar
FILLING
2 cups heavy cream
2 tablespoons pure coffee extract
4 large egg yolks
1/2 pound white chocolate, finely chopped
1/2 pound bittersweet dark chocolate, finely chopped
Salt
How to Make It
Preheat the oven to 250° and line 2 large baking sheets with parchment paper. Using the bottom of a 9-inch springform pan, draw a circle in the center of each sheet of parchment paper.
In a small bowl, combine the coffee extract and water. In another small bowl, whisk the hazelnut meal with the cornstarch and cinnamon. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed until the whites are stiff, 2 to 3 minutes. Gently fold in the hazelnut mixture, then the coffee extract.
Scrape half of the meringue into the center of each traced circle; using an offset spatula, spread in an even layer, leaving a 1/2 -inch border inside the circle. Bake the meringues in the lower and upper thirds of the oven for about 1 hour, until lightly browned and crisp; shift the sheets halfway through baking. Transfer to racks to cool.
Full Reading: https://www.foodandwine.com/recipes/chocolate-and-coffee-hazelnut-meringue-cake
Ingredients
MERINGUE
2 teaspoons pure coffee extract
1 teaspoon water
3/4 cup hazelnut meal/flour (we use Bob’s Red Mill)
1 tablespoon cornstarch Scant
1/2 teaspoon ground cinnamon
4 large egg whites
1 1/2 cups confectioners’ sugar
FILLING
2 cups heavy cream
2 tablespoons pure coffee extract
4 large egg yolks
1/2 pound white chocolate, finely chopped
1/2 pound bittersweet dark chocolate, finely chopped
Salt
How to Make It
Preheat the oven to 250° and line 2 large baking sheets with parchment paper. Using the bottom of a 9-inch springform pan, draw a circle in the center of each sheet of parchment paper.
In a small bowl, combine the coffee extract and water. In another small bowl, whisk the hazelnut meal with the cornstarch and cinnamon. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed until the whites are stiff, 2 to 3 minutes. Gently fold in the hazelnut mixture, then the coffee extract.
Scrape half of the meringue into the center of each traced circle; using an offset spatula, spread in an even layer, leaving a 1/2 -inch border inside the circle. Bake the meringues in the lower and upper thirds of the oven for about 1 hour, until lightly browned and crisp; shift the sheets halfway through baking. Transfer to racks to cool.
Full Reading: https://www.foodandwine.com/recipes/chocolate-and-coffee-hazelnut-meringue-cake
