Ingredients: |
Ingredients: Chocolate Fans
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Hazelnut Génoise
1 cup sifted cake flour
1 teaspoon baking powder
½ cup finely chopped, toasted, husked hazelnuts
6 eggs, separated, room temperature
3/4 cup superfine sugar
I tablespoon vanilla
2 tablespoons (1/4 sick) unsalted butter, melted and cooled to lukewarm
Hazelnut Buttercream
1 cup hazelnuts
1 cup plus 2 tablespoon powdered sugar, sifted
1 tablespoon vegetable oil
1 cup superfine sugar
3/4 cup water
3 egg whites, room temperature
1½ cups (3 sticks) unsalted butter, room temperature
½ cup solid vegetable shortening
2 tablespoons vanilla
Nougat
2 cups sugar
1 cup sliced blanched almonds
Makes about 2 1/4 cups
|
Directions: |
Directions:For fans:
Line baking sheet with parchment. Trace 9-inch circle on parchment Melt 4 ounces chocolate in double boiler over barely simmering water, stirring frequently, until chocolate registers 110°F on candy thermometer. Remove from over water. Mix remaining 2 ounces chopped chocolate into melted chocolate and stir until melted and chocolate registers 75°F. Place chocolate over barely simmering water and stir until chocolate is 91°F. Pour chocolate onto parchment circle, spreading with spatula to cover completely. When chocolate is just set but not hard, cut into 12 wedges. Chill until completely set. (Can be prepared 3 days ahead, wrapped and refrigerated.)
For Genoise:
Preheat to 400°F. Butter four 9-inch round cake pans. Line bottoms with parchment. Sift flour with baking powder into large bowl. Mix in nuts.
Using electric mixer, beat yolks with 6 tablespoons sugar and vanilla until pale yellow and slowly dissolving ribbon forms when ribbons are lifted. Using clean dry beaters, beat whites in another bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Gently fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites. Gently fold in flour mixture in three additions, then gently fold in butter, do not over mix. Divide batter evenly among pans. Bake until genoise is light brown and springy to touch, 10 to 12 minutes. Invert onto racks and cool. Peel off parchment. (Can be prepared I day ahead, wrapped in plastic and stored at room temperature.)
For buttercream:
Preheat oven to 350°F. Toast nuts until golden brown and skins loosen, 10 to 15 minutes. Wrap in kitchen towel and rub between hands to remove skins. Puree warm nuts with 2 tablespoons powdered sugar and oil in processor.
Cook 1 cup superfine sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil until syrup registers 248°F on candy thermometer.
Meanwhile, beat whites until soft peaks form. Gradually add remaining 1 cup powdered sugar, beating until stiff and glossy. Beat hot sugar syrup into whites in slow steady stream and continue beating until cool, about 10 minutes. Blend butter, shortening and vanilla; set aside 2 tablespoons. Gradually beat remaining butter mixture into whites. Mix reserved 2 tablespoons butter mixture into hazelnut puree. Fold 1/4 of buttercream into hazelnut puree to lighten, then fold in remainder.
To assemble: Set one cake layer on platter. Spread with 1 cup buttercream. Top with second cake layer. Spread with 1 cup buttercream Top with third cake layer. Spread with 1 cup buttercream. Top with fourth cake layer. Spread 1½ cups remaining buttercream over top and sides of cake. Press nougat onto top and sides of cake, covering completely. (Reserve any remainder for another use.) Spoon remaining buttercream into pastry bag fitted with star tip. Pipe 12 rosettes around edge of cake. Refrigerate until cake is firm. Arrange chocolate fans atop cake, points toward center. Bring cake to room temperature.
Nougat:
Lightly oil baking sheet. Melt sugar in heavy large skillet over medium heat, stirring constantly until golden brown. Reduce heat. Add nuts and stir to coat. Pour onto prepared sheet. Cool completely. Break into pieces. Place in strong plastic bag and crush finely, using rolling pin. Place in jar with tight-fitting lid. (Can be prepared 1 month ahead and refrigerated.) |
This recipe for MOZART TORTE is from