Ingredients for Moroccan Cake Le Russe
- 8 large egg whites, at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- Superfine Sugar
- 1 cup hazelnuts, toasted and skinned
- Semisweet Chocolate
- Brewed Coffee
- 1 tablespoon brandy (optional)
- Heavy Whipping Cream
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How to Make Moroccan Cake Le Russe
- Preheat oven to 300°F (150°C). Generously grease three 9-inch pie pans or similar molds.
- Cut three 9-inch rounds of parchment paper to line the bottom of each mold. Grease the parchment paper.
- In a large bowl, using an electric mixer on high speed, beat egg whites with salt and cream of tartar until soft peaks form.
- Gradually add the superfine sugar, continuing to beat until stiff, glossy peaks form and the meringue holds its shape.
- Divide the meringue evenly among the three prepared molds. Smooth the tops with a spatula.
- Bake immediately at 300°F (150°C) for 10 minutes, then reduce oven temperature to 275°F (140°C).
- Bake for approximately 50-60 minutes, or until the meringues are firm and set but not browned.
- While the meringues bake, prepare the ganache. Reserve 12 hazelnuts for garnish.
- In a food processor, finely grind the remaining hazelnuts with 1 tablespoon of sugar.
- Combine chopped chocolate, coffee, brandy (if using), and remaining 2 tablespoons of sugar in a heatproof bowl.
- In a large, heavy skillet, bring about 1 inch of water to a simmer over medium-high heat.
- Remove the skillet from the heat. Place the bowl with the chocolate mixture over the simmering water (double boiler method). Stir gently until the chocolate is melted and smooth.
- Set aside and let cool slightly.
- In a large chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream. Fold in half of the ground hazelnuts.
- Once the meringues are cool enough to handle, carefully peel the parchment paper from the bottom of each meringue.
- Place one meringue layer on a serving platter. Spread one-third of the ganache over the top.
- Top with a second meringue layer and repeat the ganache spreading process.
- Place the final meringue layer on top. Spread the remaining ganache over the top and down the sides of the cake.
- Sprinkle with the remaining ground hazelnuts and garnish with whole hazelnuts.
- Refrigerate for at least 2 hours (or up to 6 hours) before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
149g
Fat
147g
Carbs
16g
