Marjolaine Cake

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 sheet puff pastry
• 1/4 cup finely chopped hazelnuts
• 1 cup chopped semisweet chocolate
• 4 ounces light cream cheese, room temp
• 1/2 cup brown sugar, packed
• 3 tablespoons strong coffee, cold
• 1/2 cup ground hazelnuts
• 1/2 cup ground almonds
• 2 cups heavy cream

Recipe

• 1 preheat oven to 450°f and line a baking sheet with parchment paper.
• 2 on a lightly floured board gently roll out the puff pastry to a 13x13 square.
• 3 turn down to 12x12 and then cut into 4x12 inch strips.
• 4 place on parchment lined sheet and poke each a few times with a fork.
• 5 gently press an equal amount of the hazelnuts into the three strips.
• 6 bake for 8 to 10 minutes-cool.
• 7 in a double boiler melt chocolate, stirring frequently.
• 8 remove when melted completely and cool to room temperature.
• 9 in a large bowl beat together the cream cheese, brown sugar and coffee until smooth and silky.
• 10 blend in melted chocolate and ground nuts.
• 11 whip the cream until peaks form.
• 12 fold 1/3 of the mixture into the cheese mixture.
• 13 now quickly fold in the remaining whipped cream until no streaks remain.
• 14 on a serving tray place one sheet of the hazelnut studded pastry, then top with 1/3 of the cheese mixture.
• 15 repeat with the remaining sheets, ending with the cheese mixture on top.
• 16 chill in the fridge for 3 hours.