Mocha Marjolaine - hazelnuts

Method

• Preheat oven to 325F.
• Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment.
• Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground.
• Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Fold nut mixture into meringue in 2 additions.
• spread meringue mixture evenly in prepared pan.
• Bake meringue until golden brown and dry to touch, about 20 minutes.
• Cool meringue in pan on rack.
• Cut around pan sides.
• Using parchment as aid, lift meringue onto work surface.
• Press large sheet of waxed paper onto meringue to cover.
• Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle.
• Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles.
• Bring 1 1/4 cups cream to simmer in heavy medium saucepan.
• Remove from heat.
• Add chocolate and whisk until smooth.
• Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache.
• Refrigerate light ganache until cold, at least 30 minutes.
• Refrigerate dark ganache until cold and thick, stirring often, about 1 hour.
• Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form.
• Refrigerate.
• Place cake rack on work surface.
• Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack.
• Spread with 1/3 cup dark ganache.
• Peel waxed paper and parchment off second meringue; place atop dark ganache.
• Whisk light ganache just until thick and stiff.
• Spread over second meringue.
• Peel waxed paper and parchment off third meringue; place atop light ganache.
• Spread with half of coffee cream; cover and refrigerate remaining coffee cream.
• Peel waxed paper and parchment off fourth meringue; place atop coffee cream.
• spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface.
• Refrigerate on rack 45 minutes.
• Place torte on rack onto large sheet of aluminum foil.
• Stir remaining dark ganache over very low heat just until warm enough to pour.
• Pour dark ganache over torte.
• Using icing spatula and working quickly, smooth top and sides for even coverage.
• Refrigerate on rack until glaze is firm, at least 2 hours.
• (Torte can be made 2 days ahead.
• Cover loosely; keep refrigerated.)
• Using metal spatula, transfer torte to platter.
• Rewhip remaining coffee cream.
• Pipe in decorative pattern atop torte.
• Garnish with hazelnuts and serve.