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- For the Hazelnut Paste:
- 1/2 cup toasted hazelnuts
- 1/2 large egg white
- 1/4 cup powdered sugar
- 1/4 tsp hazelnut liqueur (I used Frangelico)
- For the Cake:
- 1/2 cup all purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 2 large egg yolks
- 2 ozs of Hazelnut paste
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped, toasted hazelnuts
- For the Meringue Layers:
- 1 cup powdered sugar
- 1/3 cup superfine sugar (I put regular sugar into Cuisinart for a minute)
- Pinch of salt
- 3 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 Tbsp Frangelico
- For the Frangelico Glaze:
- 1/2 cup water
- 1/2 cup sugar
- 1 Tbsp Frangelico liqueur
- For the Buttercream Frosting (if not piping decorations):
- 24 ounces milk chocolate, chopped or milk chocolate chips
- 1 1/2 cups heavy cream
- 8 oz unsalted butter, cut into 8 pieces
- 3 Tbsp light corn syrup
- 1 tsp pure vanilla extract
- 1 1/2 Tbsp Frangelico
- Pinch table salt
- For the Buttercream Frosting (if you want extra to pipe bottom and/or top edge:
- 30 ounces milk chocolate, chopped or milk chocolate chips
- 2 cups heavy cream
- 10 oz unsalted butter, cut into 10 pieces
- 1/4 cup light corn syrup
- 1 1/2 tsp pure vanilla extract
- 2 Tbsp Frangelico
- Pinch table salt
- Preparation
- Make the Hazelnut Paste:
View Full Recipe at Creative Culinary
