Toasted Hazelnut Chocolate Marquise

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* Exported from MasterCook *

 

Toasted Hazelnut Chocolate Marquise

 

Recipe By :Abby Dodge

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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--For the ladyfingers--

3 1/4 oz. all-purpose flour -- (3/4 cup)

1 oz. finely chopped toasted hazelnuts -- (1/3 cup)

1/4 tsp. baking powder

4 large eggs -- separated

1 tsp. vanilla extract

1/2 cup sugar

1 Pinch salt

2 Tbs. finely chopped toasted hazelnuts and

1 Tbs. sugar mixed together -- for sprinkling

--For the chocolate filling--

10 oz. good-quality bittersweet or semisweet -- finely chopped

chocolate

1 1/4 cups heavy cream

2/3 cup superfine sugar

1 Tbs. Frangelico (hazelnut liqueur) or 1-1/2

tsp. vanilla extract

10 oz. unsalted butter -- (20 Tbs.) softened

1 1/2 oz. unsweetened cocoa powder -- (1/2 cup) sifted if

lumpy

4 large egg yolks

--For the coffee cream sauce--

3 cups heavy cream

2 Tbs. sugar -- (2 to 3)

1 tsp. instant espresso (or coffee) powder -- more to taste

 

To make the ladyfingers Heat the oven to 350°F. Fit a large pastry bag with a

plain #7 tip (about 1/2 inch). Line a large baking sheet with parchment. Set a

10 1/2x 5 1/2 x3 -inch loaf pan on one of its longer sides on the top part of

the parchment. Trace the edge with a pencil. Move the pan down about 2 inches

and trace the side edge again. Move the pan down another 2 inches and set the

pan right side up. Trace the bottom. Flip the paper over. In a small bowl,

combine the flour, hazelnuts, and baking powder with a whisk until well blended.

Put the yolks in a large bowl of an electric mixer, fitted with a whisk

attachment if you have one. Add the vanilla and beat on medium-high speed until

foamy. Gradually add all but 2 Tbs. of the sugar while beating. Continue beating

until the mixture is pale yellow and tripled in volume. When the whisk is

lifted, the mixture will fall back into the bowl and form a ribbon; it should

linger a bit on the surface. Set aside. In a clean bowl with a well-cleaned

whisk attachment (or beaters), add the whites and the salt. Beat on medium speed

until the whites are frothy and have doubled in volume. Gradually add the

remaining 2 Tbs. sugar and beat on high speed until the whites form medium-firm

peaks. With a large spatula, scoop about a third of the whites into the yolk

mixture. Gently stir until just combined. Add half of the remaining whites and

carefully fold in. Sprinkle half of the flour mixture over the surface of the

yolk-white mixture and fold in with a couple of gentle strokes. Fold in the

remaining whites. Sprinkle the remaining flour over the top and gently fold in.

To pipe the ladyfingers, scoop the batter into the pastry bag using deep,

cutting strokes to prevent the batter from deflating. Twist the top of the bag

closed. Hold the bag about 2 inches above the parchment-lined sheet. Gently

squeezing from the top, pipe the batter into short, thin strips just barely

touching each other and keeping within the template. For optimum lightness, let

the batter fall gently from the bag and finish each ladyfinger with a small lift

of the wrist. You should have about 10 ladyfingers on the bottom template and

about 12 for each side. Remember to stop between ladyfingers and twist down the

top of the bag to keep the batter flowing smoothly. You’ll have a little extra

batter; pipe more ladyfingers for a snack, but bake them after the first batch

is done. To bake the ladyfingers, sprinkle the hazelnut and sugar mixture over

the tops of the ladyfinger strips. Bake until puffed and the tops are golden

brown, 15 to 18 min. Slide the parchment onto a cooling rack and cool until just

barely warm, about 15 min. Carefully peel the strips from the parchment, keeping

the rows intact. Let cool completely.

 

To line the mold Lightly grease or spray the mold and line with two long sheets

of plastic wrap to cover the bottom and sides. Set the bottom row of ladyfingers

into the pan, topping side facing down. It should be a snug fit. Next, lean the

two remaining rows against the long sides, topping side facing out. Again the

fit should be snug. Don’t worry if they peek above the sides of the pan—you’ll

trim them later.

 

To make the chocolate filling

Melt the chopped chocolate in a double boiler or microwave and set aside.

Don’t do this too much ahead—you’ll want to use it while it’s still warm. In a

large bowl, combine the heavy cream, 1/3 cup of the superfine sugar, and the

Frangelico. Beat until lightly whipped, about 1 min; the mixture should be

thickened but not enough to hold soft peaks. Set aside. In a large bowl of an

electric mixer, beat the butter and the remaining 1/3 cup superfine sugar on

medium speed with the paddle attachment (or beaters) until well blended and

almost smooth. Don’t worry if some sugar grains linger. Add the cocoa powder.

Mix with slow pulses, stopping to scrape down the sides, until blended. Add the

egg yolks one at a time, beating well before adding the next. Check the

temperature of the melted chocolate; it should still be warm. If not, set it

over simmering water until warm. Pour it into the cocoa mixture and beat on low

speed until well blended. Remember to scrape down the sides and bottom of the

bowl. With the mixer on low, slowly drizzle in the cream, stopping a few times

to scrape down the sides. Stop as soon as the cream is mixed in. Using a large

rubber spatula, pack the filling into the ladyfinger-lined pan. Cover the

surface with plastic wrap and fold the remaining plastic over the filling and

the ladyfingers. Refrigerate until the filling is firm, at least overnight or up

to 3 days. To make the coffee cream In a medium saucepan, bring the heavy cream

to a boil. Reduce the heat and simmer vigorously until the cream is thick enough

to coat the back of a spoon (you’ll have about 2 cups), about 10 min. Remove

from the heat and whisk in the sugar and espresso or coffee powder until

dissolved. Taste and adjust. Cover the surface with plastic wrap and chill until

ready to serve.

 

To serve the marquise

Peel the plastic away from the surface. Using a serrated knife, trim the

ladyfingers down to the level of the filling. Invert the marquise onto a flat

platter and tug on the plastic to release the marquise from the mold. Remove the

plastic. Using a serrated knife, cut through the ladyfingers, down to but not

into the filling. Run a sharp, thin knife under very hot water and wipe it off.

Immediately cut down through one slice and lift the knife directly back up.

Repeat, using both knives and heating the thin one for each slice. Serve with

the coffee cream.

 

 

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Per Serving (excluding unknown items): 695 Calories; 65g Fat (81.8% calories

from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 361mg Cholesterol;

93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 12

1/2 Fat; 1 Other Carbohydrates.

 

NOTES : If you can't find superfine sugar in the grocery store, whiz regular

granulated sugar in the food processor for about 1 minute.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0