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MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
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Line it with a layer of plastic wrap large enough to overhang the edges.
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3
In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
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4
In another small cup, stir the coffee into the cognac; set aside.
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5
In a saucepan, scald the remaining 1 cup milk.
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Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
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Gradually beat in the scalded milk.
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Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
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Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
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Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
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11
When the custard is cool but not set, whip the cream until almost stiff.
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Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
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13
Carefully pour the bavarian cream into the prepared plastic lined bowl.
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14
Refrigerate, covered until firm. (This may be made one day ahead.).
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15
MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
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Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
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Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
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Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
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Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
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Lightly fold the hazelnut mixture into the meringue.
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Spread the meringue onto the 10 inch circle on the baking sheet.
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Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
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Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
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If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
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MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
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Lightly butter a round, flat pan at least 12 inches in diameter.
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Line the bottom of the pan with a circle of waxed paper or parchment.
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Lightly butter and flour the paper and sides of the pan.
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29
In a small saucepan, melt the butter over low heat.
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30
Skim off the foam carefully.
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Cool slightly.
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Into a small bowl, sift the flour and cocoa together.
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In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
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Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
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When the ingredients are almost but not quite homogeneous, fold in the melted butter.
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Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
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37
Remove from the oven and cool briefly in the pan.
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38
Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
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Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
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Gently peel off the paper and allow the cake to cool.
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ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
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Equally carefully, invert the bavarian creme over the japonaise.
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Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
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Top the bavarian with the genoise, pressing it into a dome shape if necessary.
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MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
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Whip unti quite stiff.
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Spread over the torte, flattening the top slightly.
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TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
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Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
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50
At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.
