Godiva Marjolaine

May 09, 2023May 9, 20230 15
Indulge in this heavenly Godiva Marjolaine dessert
in Dessert

Prep

60 min

Cook

30 min

Ready In

180 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups toasted hazelnuts , chopped
2 tablespoons all-purpose flour
6 large egg whites , room temperature
1/4 teaspoon salt
1 cup granulated sugar
9 ounces Godiva dark chocolate bars , finely chopped ( six 1.5oz bars )
3/4 cup heavy cream
3 tablespoons unsalted butter , softened and cut into tablespoons
1 tablespoon italian hazelnut-flavored liqueur ( such as Frangelico )
12 whole hazelnuts
6 large egg yolks , at room temperature
3/4 cup granulated sugar
1/2 cup corn syrup
2 cups unsalted butter , softened
4 tablespoons italian hazelnut-flavored liqueur ( such as Frangelico )

Nutrision Information

Servings Per Recipe
12
Calories
735
Sugar
61g
Fat
58g
Godiva Marjolaine is a French dessert that's perfect for special occasions or when you're looking to indulge in something decadent and luxurious. It consists of three layers of crunchy hazelnut meringue with creamy chocolate ganache sandwiched in the middle. It's topped with a decadent hazelnut and egg yolk frosting that is spread all over the cake and garnished with whole hazelnuts for additional crunch and flavor.

Instructions

1.Preheat oven to 350°F. Line two baking sheets with parchment paper. Sketch 2 rectangles (12x8in) on parchment paper. Turn parchment paper over so the pencil side is down on baking sheets.
2.Finely grind hazelnuts in a food processor with flour until a fine meal forms.
3.Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold stiff peaks. Add granulated sugar a little at a time, beating at high speed until meringue holds stiff, glossy peaks.
4.Fold in hazelnut mixture gently but thoroughly.
5.Divide meringue evenly between rectangles on parchment paper, smoothing with a spatula. Bake until meringues are crisp and pale golden, 20 to 25 minutes.
6.Gently lift 1 layer from baking sheet with a large metal spatula and put it, bottom side up, on a cutting board. Peel off parchment carefully and trim edges, reserving trimmings. Repeat with second layer.
7.Bring cream and butter just to a boil in a small saucepan, stirring until butter is melted, then remove from heat and add chocolate, whisking until chocolate is melted and mixture is smooth.
8.Cool slightly, then stir in liqueur.
9.Beat yolks and remaining 3/4 cup sugar in another large bowl with cleaned beaters at high speed until thick and pale, about 3 minutes in a standing mixer or 5 minutes with a hand-held. Reduce speed to low, then add corn syrup and liqueur and mix until combined.
10.Increase speed to high and beat until mixture has tripled in volume and forms a ribbon that takes 3 seconds to dissolve when beaters are lifted, about 8 minutes in a standing mixer or 12 minutes with a hand-held. Fold in reserved meringue trimmings gently but thoroughly.
11.Spread a third of yolk mixture evenly over 1 meringue layer and top with another layer.
12.Repeat with another third of yolk mixture and last meringue layer, then spread remaining yolk mixture on top and side of cake. Smooth side with a metal spatula.
13.Halve whole hazelnuts lengthwise and scatter on top and side of cake, pressing gently to adhere.

PROS

Godiva Marjolaine is a beautiful and sophisticated dessert that’s luxurious, decadent, and sure to impress your guests.

It’s rich, heavenly chocolate flavor and hazelnut crunch make it a real showstopper.

CONS

This dessert takes some effort to make and is a bit complicated compared to regular cakes.

It is also high in fat and sugar so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

In moderation, the hazelnuts in this recipe can provide a good source of heart-healthy monounsaturated and polyunsaturated fats.
And while it’s not particularly healthy, this dessert can be enjoyed as an occasional treat to be shared with loved ones.

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