by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
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7.8 ounces
70% cocoa chocolate (Valrhona or similar)
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5.5 ounces
butter cut up in small pieces at room temperature
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1 1/2 cup
fine sugar
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2 tablespoons
confectioner’s sugar for egg whites
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7.5 ounces
ground toasted skinned hazelnuts
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1/4 cup
all purpose flour
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1/4 cup
potato starch
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2 teaspoons
baking powder
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6
eggs at room temperature
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2 tablespoons
Instant coffee
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4
egg yolks
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1 cup
single cream
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1 cup
strong espresso coffee
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1/2 cup
sugar
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1/3 cup
all purpose flour sifted twice
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3/4 cups
whipping cream
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Make the custard first: Make the espresso. In a pan, bring the single cream and the espresso to a boil.
Ask the hotline about this step!Beat the egg yolks and the sugar until pale. Add the sifted flour and incorporate well.
Ask the hotline about this step!Pour the milk and espresso in a stream over the yolks, sugar and flour mixture and continue beating until well incorporated. Scrape the bottom and the sides, mix well. Return to the pan and cook over low heat, stirring continuously for 3 to 5 minutes. Cool to room temperature.
Ask the hotline about this step!Whip the cream and add to the cold custard. Cover with plastic film and chill.
Ask the hotline about this step!Cake: Pre-heat the oven to 350º F with rack in the middle position.
Ask the hotline about this step!Butter a rectangular baking tray. Cut a piece of parchment paper the size of the bottom of the tray and adhere it to the butter. Butter and flour the parchment paper and sides of the tray.
Ask the hotline about this step!Toast the skinned hazelnuts until golden brown, cool them completely and process them finely.
Ask the hotline about this step!Cut the chocolate in pieces and melt in a pan over a bain-marie. Remove the pan and put it on a cold surface to lower the temperature of the chocolate.
Ask the hotline about this step!Open the vanilla bean and scrape out the seeds.
Ask the hotline about this step!In a stand mixer fitted with the paddle attachment, beat the 6 egg yolks, the vanilla seeds and the 2 cups of sugar until creamy and pale.
Ask the hotline about this step!Sift the flour, potato starch and the salt together and fold it in the egg and sugar mixture. Add the ground hazelnut and finally the cooled melted chocolate.
Ask the hotline about this step!Whisk the egg whites and half way through add the 2 tablespoons of confectioner’s sugar and continue beating to hard peaks. Fold the egg whites in 3 parts in the cake mixture, very gently.
Ask the hotline about this step!Pour the cake mixture in the baking tray and smoothen the top so it bakes evenly. Bake for 25 to 30 minutes or until golden brown.
Ask the hotline about this step!Cool for 5 minutes in the pan and then invert on a wire rack and peel the parchment paper. Allow to cool completely before cutting.
Ask the hotline about this step!When completely cold, use a serrated knife to cut in rectangles or whatever shape you prefer.
Ask the hotline about this step!Assembling the cake: Cut rectangles all the same size, and then cut them in the middle horizontally so you have thin layers of cake. Use 3 layers per serving. Start with a cake layer, Cappuccino custard, cake layer, cappuccino custard, cake layer and finish with Cappuccino custard. Dust some cocoa powder around the plate and garnish with roasted hazelnuts.
Ask the hotline about this step!Mmmm, I love this flavor combination. And those 3 hazlenuts on top are just too cute!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Thank you.