Best Coconut Chocolate Marjolaine Recipes

MARJOLAINE MULTILAYERED CHOCOLATE CAKE

Steps:

• Preheat the oven to 300 degrees. Oil a baking sheet with a light vegetable oil. Spread the almonds on another baking sheet and bake until fragrant and light brown, about 10 minutes. Remove from oven and let cool.
• Combine the nuts and sugar in a heavy-bottomed saucepan. Cook, stirring constantly, over medium heat until the sugar begins to melt. The mixture will go through several stages, from a dry blend to one where the sugar forms little bubbles the size of peas. Continue cooking, stirring constantly so all of the sugar clinging to the almonds melts, until the mixture turns dark brown and syrupy and the nuts make a popping sound. The whole process will take about five minutes.
• Quickly pour the mixture onto the oiled baking sheet. The mixture will harden to give almond brittle. When the praline is cool, break it into pieces. Grind it to a fine powder in a food processor. (Praline can be made weeks in advance and refrigerated or frozen in an air-tight container.)
• Bring the cream to a boil in a medium saucepan. Remove from the heat and whisk in the chocolate, piece by piece, until it is completely melted and blended. Set aside until cool and thick. It should have the consistency of a thick, spreadable, frosting. (This can be made as much as three days in advance and refrigerated. If it hardens, reheat it gently, beating until it reaches the proper consistency.)
• Using a whisk or electric mixer, beat the egg yolks and sugar in a mixing bowl until thick and lemon-colored. Gently whisk in the flour. Heat the milk to a boil in a large heavy-bottomed saucepan. Whisk one-third of the hot milk into the egg mixture, then pour the egg mixture into the remaining milk. Boil, stirring constantly, over medium-high heat until thickened, about two minutes. Transfer to a bowl and let cool.
• Beat the butter until soft and creamy. When the pastry cream is completely cool, whisk in the softened butter. (The pastry cream can be made three days in advance and kept refrigerated.)
• Preheat the oven to 300 degrees. Heavily butter two jelly-roll pans, measuring about 14 by 10 by 1 inches. Line them with parchment paper. Butter and flour the paper.
• Spread the hazelnuts on a baking sheet and roast until fragrant and lightly browned, about 10 minutes. Remove from the oven and rub the warm nuts in a cotton dish towel to remove as much skin as possible. Cool, then grind them with a quarter cup of the sugar in a food processor.
• Using a whisk or electric mixer, beat the egg whites until they begin to stiffen. Slowly add the remaining sugar, mixing until stiff but not dry. Fold in the flour and hazelnut mixture. Spread the batter evenly in the prepared pans. Bake until the cakes are thoroughly browned, 25 to 30 minutes.
• Remove the cakes from the oven and invert them onto racks to cool, paper side up. Cover the cakes with a damp towel for several minutes, then remove the parchment paper while the cakes are still warm. Let cool completely. Cut each cake lengthwise in half.
• At least 24 hours, but not more than three days, before serving, assemble the marjolaine: Divide the pastry cream in half. Blend the vanilla extract and the rum into one portion of the pastry cream. Blend the praline powder into the remaining pastry cream. (Mix the praline cream just before assembling the cake, because the flavor will fade if mixed up in advance.) The chocolate and pastry creams should be chilled, but spreadable.
• Place one cake layer on a large, rectangular serving platter. Spread half the chocolate cream on the cake. Refrigerate until firm, about 10 minutes. Cover the chocolate cream with a second cake layer. Spread with all of the rum cream and refrigerate until firm, about 15 minutes. Top the rum cream with the third cake layer. Spread with all of the praline cream and refrigerate until firm, about 15 minutes. Top the praline cream with the fourth cake layer. Frost the top and sides of the cake with the remaining chocolate cream. Refrigerate uncovered for 15 minutes, then cover with plastic wrap. Refrigerate one to three days before serving.
• To serve, remove from the refrigerator 15 minutes before cutting, then cut into thin slices.

MOCHA MARJOLAINE

Steps:

• Make nut meringue:
• Preheat oven to 325°F. 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.
• Make ganache:
• 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.
• Make coffee cream:
• 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.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

MARJOLAINE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
• Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
• Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
• Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

MARJOLAINE

Steps:

• Preheat the oven to 350°F (180°C). Line two 11-by-17-inch (28-by-43-cm) rimmed baking sheets with parchment paper.
• To make the cake base, spread the hazelnut powder on another rimmed baking sheet, place in the oven, and bake for about 5 minutes, or until it smells like roasting nuts. Remove from the oven and pour into a bowl to cool.
• In a stand mixer fitted with the whip attachment (or by hand with determination), whip together the eggs and 1⅔ cups (180 g) of the powdered sugar until white and creamy. Using a rubber spatula, fold in the hazelnut powder and flour just until thoroughly combined. Transfer the mixture to a large bowl, and rinse the whip attachment and the mixer bowl. Dry thoroughly.
• Refit the whip attachment to the mixer, and put the egg whites, the remaining 5 tablespoons (40 g) powdered sugar, and the salt in the bowl. Beat until stiff peaks form. Gently fold the beaten whites into the egg-hazelnut mixture just until no streaks are visible.
• Divide the batter evenly between the prepared baking sheets, and spread to level with a spatula, preferably an offset spatula. Place in the oven and bake for 11 minutes, or until lightly browned and set. Let cool in the pans on wire racks for about 10 minutes, then remove the parchment paper by lifting and peeling it slowly off the cakes. Let cool completely.
• To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit.
• To make the buttercreams, rinse the whip attachment and bowl again, then put the egg yolks in the bowl. In a saucepan, combine the sugar and water over medium heat and heat until the sugar melts. Clip a candy thermometer to the side of the pan. When the sugar mixture reaches 226°F (108°C), start whisking the egg yolks. When it reaches 239°F (115°C), remove from the heat while slowly pouring in the yolks and whisking constantly. Continue whisking until the mixture is at room temperature.
• Add the butter a few pieces at a time to the cooled egg mixture and whisk until well incorporated. Scoop out half of the mixture into another bowl. Split the vanilla bean lengthwise and, using the tip of a sharp knife, scrape the seeds from the pod halves into one of the bowls and mix well. Add the Nutella to the second bowl and mix well. If you notice a shiny film forming as you are stirring the buttercreams, quickly add a few drops of cold water and continue stirring. The buttercreams are easiest to work with if used right away.
• If you're unable to get your hands on (that is, build) a metal mold in the dimensions described in the headnote, you can use 2 half-gallon (2-liter) milk cartons with the top and one long side cut out of each one. Adjust to any desired length by sliding the sides of the two cartons onto one another. Tape the bottom of the mold so that it maintains a perfect rectangle, and line the inside of the mold with parchment paper. With your "mold" built, you are ready to build your cake.
• Measure the width of the mold, then cut the cakes into slabs of the same width, minus 1/4 inch (6 mm). Cut the slabs into even lengths to fit the mold. Place a cake layer, shiny brown side up, in the mold and brush a little of the rum over it. Top the cake layer with a layer of the Nutella buttercream, making it slightly thicker than the cake layer. Top the buttercream with a second cake layer, shiny brown side up, and brush with more rum. Top the cake layer with a layer of ganache, making it slightly thicker than the cake layer. Place a third cake layer, shiny brown side up, on the ganache layer and brush with more rum. Add a layer of the vanilla buttercream, making it slightly thicker than the cake layer. Repeat the layers, finishing with a cake layer topped with a layer of ganache. Then add the nuts.
• Let the cake rest in the refrigerator overnight. The next day, cut the tape holding the mold together to release the cake. You may discover that the whole thing has sunk a bit, or that the cake has soaked the ganache excessively. No matter. You will have a delicious, silky brick of joy. To serve, cut into slices with a hot, wet knife.