-
1
Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
-
2
In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps.
-
3
Set aside.
-
4
In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs.
-
5
Set aside.
-
6
In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form.
-
7
Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
-
8
Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets.
-
9
Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes.
-
10
Remove from the oven and cool completely.
-
11
To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan.
-
12
Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top.
-
13
Place another layer of the cake on top and soak with the simple syrup.
-
14
Spread a layer of buttercream and then a layer of ganache.
-
15
Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top.
-
16
Chill the cake completely to set.
-
17
When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish.
-
18
Return to the refrigerator again to set the top.
-
19
Spread the remaining ganache over the top to make a smooth finished coat.
-
20
Trim any excess ganache from the sides of the cake.
-
21
Press the toasted and chopped hazelnuts onto the sides of the cake.
-
22
Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
-
23
Frangelico and Espresso Simple Syrup:
-
24
4 cups water
-
25
4 cups sugar
-
26
1/2 cup Frangelico liqueur
-
27
1 cup strong coffee
-
28
Combine all of the ingredients and bring to a boil.
-
29
Cook until the sugar is dissolved and the alcohol has evaporated.
-
30
Cool completely.
-
31
2 1/4 pounds sugar
-
32
Water, to moisten sugar
-
33
32 egg whites
-
34
6 pounds butter, cut into 1/2-inch cubes
-
35
1 tablespoon vanilla extract
-
36
3 tablespoons coffee extract
-
37
Pour sugar and just enough water to moisten it in a large heavy bottomed pot.
-
38
Bring sugar to a boil, stirring constantly.
-
39
Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water.
-
40
Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer.
-
41
When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks.
-
42
While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar.
-
43
Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes.
-
44
When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter.
-
45
The butter may separate and become watery, but continue to whip on high until the water is re-incorporated.
-
46
It is very important that the egg white meringue is completely cool so as not to melt the butter.
-
47
When all the butter has been added, continue to beat until the buttercream is smooth and creamy.
-
48
Reduce the mixer speed to low and add the coffee and vanilla extracts.
-
49
10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
-
50
16 cups heavy cream
-
51
1 cup Frangelico liqueur
-
52
Place chocolate pieces in a large bowl.
-
53
Bring the heavy cream and Frangelico to a boil and pour over the chocolate.
-
54
Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted.
-
55
Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
-
56
1 pound hazelnuts, toasted
-
57
Nonstick cooking spray
-
58
Gold leaf (*See cook's note)
-
59
Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess.
-
60
Place a single nut on the gold leaf and gently brush the gold onto the nut.
-
61
Set aside to garnish the finished cake.
-
62
*Cook's Note: Gold leaf is edible and available at specialty spice and pastry supply stores.
