Toasted Hazelnut Chocolate Marquise

Toasted Hazelnut Chocolate Marquise
Photo by Scott Phillips

Ingredients

  • 10 oz. good-quality bittersweet or semisweet chocolate, finely chopped
  • 2 Tbs. finely chopped toasted hazelnuts and 1 Tbs. sugar mixed together, for sprinkling
  • 3-¼ oz. (¾ cup) all-purpose flour
  • 3 cups heavy cream
  • Pinch salt
  • 1-½ oz. (½ cup) unsweetened cocoa powder, sifted if lumpy
  • 10 oz. (20 Tbs.) unsalted butter, softened
  • + 11 more ingredients
    • 4 large egg yolks
    • 1-¼ cups heavy cream
    • 1 oz. (1/3 cup) very finely chopped toasted hazelnuts
    • 1 tsp. instant espresso (or coffee) powder; more to taste
    • 2 to 3 Tbs. sugar
    • 1 Tbs. Frangelico (hazelnut liqueur) or 1-½ tsp. vanilla extract
    • 2/3 cup superfine sugar
    • ½ cup sugar
    • 1 tsp. vanilla extract
    • 4 large eggs, separated
    • ¼ tsp. baking powder

Heat the oven to 350°F. Fit a large pastry bag with a plain #7 tip (about 1/2 inch). Line a large baking sheet with parchment. Set a 10 1/2x 5 1/2 x3 -inch loaf pan on one of its longer sides on the top part of the parchment. Trace the edge with a pencil. Move the pan down about 2 inches and trac...

View full recipe at Fine Cooking

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