Toasted Hazelnut Chocolate Marquise

Ingredients

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

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