ORIGINAL SUMMER HAZELNUT MERINGUE CHOCOLATE CAKE FOR BIRTHDAY

Yesterday was my Thai friend Janie’s birthday, and I made this hazelnut meringue chocolate cake for her in this special and colorful summer night party! When I saw the finished cake, I could’t help myself but shouted out”Amazingly beautiful!” And this was what I want!

Before writing the recipe, there are some tips I would offer to you:
1.What chocolate you choose is so much important, it should be bittersweet, not so sweet
2.The long ovenware I used is 40x30cm, almost 20 serving, you can choose the suitable ovenware for your prepared ingredients

And let’s start making the delicious cake!
Hazelnut Meringue Chocolate Cake.jpg

The main two parts are dacquoise and chocolate cream jam

For the dacquoise(2 pieces of 40x30cm): 300gr hazelnut, 175gr powdered sugar, 300gr egg white, 80gr sugar
1.Preheat the oven to 356 degrees, put 150gr hazelnut into the oven for 15 minutes, let cool, then rub off the peels by your hands
2.Mix the left hazelnut and powdered sugar, smash
3.Mix 1 & 2
4.Add sugar per several times into egg white and beat to a foam
5.Add 3 per several times into meringue, stir
6.Put an oiled paper on the ovenware, long mould on the oiled paper, pour the hazelnut meringue into the mould, smooth with a knife
7.Put it into the oven for 15-20 minutes, reverse the direction in the middle of the time, bake evenly

For the chocolate cream jam: 2 pieces gelatin, 250 gr chocolate, 250ml milk, 1 vanilla bean, 2 egg yolk, 3 teaspoon cointreau, 380gr fresh butter
1.Prepare the soaked gelatin
2.Cut chocolate into pieces, drain off the soaked gelatin and put it onto the chocolate
3.Pour the milk into a pan, scratch the vanilla bean into two parts, take out the kummin, add both into the pan, boil
4.Beat egg yolk in a pot, and slowly pour the boiled milk into the pot, fastly stir while pouring
5.Pour the milk-egg yolk mixture back into the pan, slowly stir the mixture until the heat is up to 179F
6.Pour the mixture into step 2, let cool for 5 minutes
7.Smooth the milk & chocolate mixture by stirring, add cointreau after cooling
8.Whip the fresh cream, add vanilla milk &chocolate mixture, mix well

Last combination:
1.Put an oiled paper on the ovenware, add long mould onto the oiled paper
2.Add some hazelnut under the bottom, pour the best part of the vanilla milk &chocolate mixture, smooth it with a knife, rip off the oiled paper on the dacquoise, cover the mixture with dacquoise, and pour the left mixture, smooth, then cover it with the last dacquoise
3.Freeze for 2-3 hours, demould it, put the cake into the refrigerator

PS: Happy for Janie’s thank-you kiss! I love you!