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Recipedessert Vegetarian

Moroccan Cake Le Russe

connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a french dacquoise. " look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. from the scent of orange blossoms: sephardic cuisine from morocco (canada, uk), by kitty morse and danielle mamane.

9 ingredients18 preparation steps
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Ingredients

  • egg whites
  • salt
  • cream of tartar
  • superfine sugar
  • hazelnuts
  • semisweet chocolate
  • brewed coffee
  • brandy
  • heavy whipping cream

Preparation

  1. 1preheat the oven to 300f
  2. 2generously grease 3 pie pans or molds
  3. 3cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper
  4. 4to prepare the meringue , in a large bowl , using an electric mixer on high speed , beat the egg whites with the salt and cream of tartar
  5. 5slowly add the sugar and continue beating until stiff peaks form
  6. 6divide the egg whites among the three molds and smooth the tops with a spatula
  7. 7place in the oven and immediately decrease the heat to 275f
  8. 8bake until the meringue is hard but not brown , about 1 hour
  9. 9to prepare the ganache , reserve 12 hazelnuts for garnish
  10. 10in a food processor , grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal
  11. 11combine the chocolate , coffee , brandy , and remaining 2 tablespoons sugar in a heatproof bowl
  12. 12in a large , heavy skillet , bring water to a simmer over medium-high heat
  13. 13remove the skillet from the heat
  14. 14place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts
  15. 15set aside and allow to cool slightly
  16. 16pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form
  17. 17gently fold the melted chocolate into the whipped cream , and then fold in half of the ground nuts
  18. 18to assemble the cake , carefully peel the paper from the bottom of each meringue