-
1
In the top of a double boiler set over barely simmering water, combine the chocolate and 4 tablespoons of the butter.
-
2
Cook, stirring occasionally, until the chocolate melts and the mixture is smooth.
-
3
Remove from the heat and set aside.
-
4
Whip the cream with the rum until soft peaks form.
-
5
Cover and refrigerate.
-
6
In the top of a double boiler, combine the egg whites, sugar and salt.
-
7
Cook, whisking continually, until the mixture registers 140 degrees on a candy thermometer and remove from heat.
-
8
Transfer the mixture to a bowl of an electric mixer and whip on a high speed until the meringue is completely cooled, about 20 to 25 minutes.
-
9
Meanwhile, preheat the oven to 400 degrees.
-
10
Place the hazelnuts in a heavy baking pan and roast until the skins crack and the nuts are lightly browned, about 10 minutes.
-
11
Rub the nuts in a towel to remove the skins.
-
12
Transfer the nuts to a food processor, add the remaining butter and process until a smooth paste is formed.
-
13
Line a 2-quart loaf pan with plastic wrap.
-
14
In a large bowl, combine the melted chocolate and the hazelnut paste.
-
15
Fold in the whipped cream.
-
16
Fold in 1/4 of the meringue, then the remainder.
-
17
Scrape the mixture into the prepared pan, cover with a plastic wrap and freeze overnight.
-
18
To serve, remove the top layer of plastic wrap, invert the loaf pan onto a platter and peel away the remaining plastic wrap.
-
19
Slice into 1/2-inch slices and garnish with chocolate shavings.
