Godiva Marjolaine: A Symphony of Chocolate and Hazelnut

I remember the first time I tasted a Marjolaine. It was at a tiny Parisian patisserie, tucked away on a quiet side street. The display case was a jewel box of meticulously crafted delights, but the Marjolaine, with its distinct layers and nutty aroma, immediately caught my eye. One bite, and I was transported. The crisp meringue, the rich chocolate, the delicate hazelnut cream – it was a textural and flavor masterpiece that I’ve been trying to recreate ever since. This version, inspired by the decadence of Godiva chocolate, is my homage to that perfect Parisian bite.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Servings: 12
• Yield: 1 cake (approximately 11″ x 4″)
• Dietary Type: Not specified (contains dairy, eggs, and nuts)

Ingredients

HAZELNUT MERINGUE LAYERS

• 3 cups toasted hazelnuts, chopped
• 2 tablespoons all-purpose flour
• 6 large egg whites, room temperature
• 1⁄4 teaspoon salt
• 1 cup granulated sugar

DARK CHOCOLATE GANACHE

• 9 ounces Godiva dark chocolate bars, finely chopped (six 1.5oz bars)
• 3⁄4 cup heavy cream
• 3 tablespoons unsalted butter, softened and cut into tablespoons
• 1 tablespoon Italian hazelnut-flavored liqueur (such as Frangelico)
• 12 whole hazelnuts

HAZELNUT BUTTERCREAM

• 6 large egg yolks, at room temperature
• 3⁄4 cup granulated sugar
• 1⁄2 cup corn syrup
• 2 cups unsalted butter, softened
• 4 tablespoons Italian hazelnut-flavored liqueur (such as Frangelico)

Equipment Needed

• Baking sheet
• Air-tight container
• 17″x12″x1″ jelly roll pan
• Parchment paper
• Food processor
• Medium bowl
• Large mixing bowl
• Electric mixer
• Wire rack
• Saucepan
• Wooden spoon
• Shallow bowl
• Cardboard (approximately 11″x4″)
• Foil

Instructions

1. TOAST THE HAZELNUTS (Make a day ahead): Preheat oven to 350ºF. Spread hazelnuts in a single layer on a baking sheet and toast for 12-15 minutes, shaking the pan two or three times, until the nuts are golden. Store in an air-tight container. Note: Toasting the hazelnuts intensifies their flavor and provides a lovely depth to the Marjolaine.

2. Prepare the Meringue: Preheat oven to 300ºF. Generously butter a 17″x12″x1″ jelly roll pan. Line the bottom with parchment paper, then lightly butter the parchment paper. Dust with flour and tap off the excess.

3. Grind the Hazelnuts: Place 2 cups of the toasted hazelnuts in a food processor. Cover and process until very fine, but not oily. Tip: Be careful not to over-process, or you’ll end up with hazelnut butter!

4. Combine Dry Ingredients: Combine the ground hazelnuts and flour in a medium bowl.

5. Reserve Hazelnuts for Garnish: Cover and process the remaining toasted hazelnuts. Reserve these for garnishing the cake.

6. Beat the Egg Whites: Beat the egg whites in a clean large mixing bowl until frothy, using an electric mixer at medium-low speed. Add the salt and increase the speed to medium-high, beating the egg whites until soft peaks start to form.

7. Add Sugar Gradually: Add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff, shiny peaks form. Important: Stiff peaks are essential for a stable meringue.

8. Fold in Hazelnut Mixture: Gently fold in the hazelnut-flour mixture into the meringue. Be careful not to deflate the egg whites.

9. Bake the Meringue: Spread the hazelnut meringue evenly in the prepared pan. Bake for 30-35 minutes or until very lightly browned and just set when lightly touched. Note: The baking time may vary depending on your oven.

10. Cool the Meringue: Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack and peel off the parchment paper. Cool the cake completely.

11. Prepare the Chocolate Ganache: Place the chocolate in a medium bowl.

12. Heat the Cream: Heat the heavy cream in a saucepan until it comes to a boil.

13. Make the Ganache: Pour the hot cream over the chocolate and let stand for 30 seconds to soften the chocolate. Whisk the mixture until smooth. Stir in the butter and liqueur.

14. Cool the Ganache: Let the ganache cool for 15 minutes or until slightly thickened.

15. Prepare Chocolate-Dipped Hazelnuts: Dip 12 whole hazelnuts in the chocolate ganache for garnish and let them set. Place them on a parchment lined plate and refrigerate to help them set faster.

16. Start the Buttercream: Place the egg yolks in a mixing bowl. Place the bowl in a shallow bowl filled with hot water; set the bowl with the egg yolks directly over it, letting the water touch the bottom of the bowl to warm the egg yolks. Stir gently for 1 minute or until the yolks are warm. Chef’s Note: Tempering the egg yolks like this helps to create a stable and emulsified buttercream.

17. Beat the Egg Yolks: Remove the bowl from the water. Beat the egg yolks for 5-7 minutes, using an electric mixer at medium-high speed. Beat until the yolks have tripled in volume and form a ribbon when the beater is raised.

18. Prepare the Syrup: While the eggs are mixing, prepare the syrup. Combine the granulated sugar and corn syrup in a saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a boil.

19. Add the Syrup to the Egg Yolks: With the mixer running at medium speed, carefully (hot sugar really burns!) pour the hot syrup into the bowl with the eggs. Continue to beat the eggs until they have cooled to room temperature, about 5-10 minutes.

20. Add the Butter: Reduce the speed to low. Gradually add the butter, one or two tablespoons at a time, beating well after each addition. The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end. Pro Tip: Don’t panic if your buttercream looks curdled! Just keep beating, and it will eventually come together into a smooth, luxurious cream.

21. Flavor the Buttercream: Add the hazelnut liqueur.

22. Assemble the Marjolaine: Cut the cake crosswise into 4 equal pieces, about 11×4″. Cut a piece of cardboard into an 11×4″ rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle.

23. Layer and Frost: Spread half of the chocolate ganache over the cake. Top with the second cake layer and spread with 1 cup of the buttercream filling. Repeat layering and spread the remaining buttercream over the top and sides of the cake.

24. Garnish: Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. Using the other hand, press the finely chopped hazelnuts onto the sides of the cake. Garnish with the chocolate-dipped hazelnuts.

Expert Tips & Tricks

• For a more intense hazelnut flavor, use hazelnut oil in place of some of the butter in the buttercream.
• If your buttercream is too soft, refrigerate it for 15-20 minutes to firm it up before frosting the cake.
• The meringue layers can be made a day in advance and stored in an airtight container at room temperature.
• The ganache can also be made ahead and stored in the refrigerator. Bring it to room temperature before using.

Serving & Storage Suggestions

Serve the Godiva Marjolaine chilled. It’s best to let it sit at room temperature for about 15-20 minutes before serving to allow the buttercream to soften slightly. Leftovers should be stored in the refrigerator in an airtight container. It will last for 3-4 days. While freezing is possible, it may affect the texture of the meringue and buttercream.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	863.5 kcal	N/A
Calories from Fat	619 g	72%
Total Fat	68.8 g	105%
Saturated Fat	31.1 g	155%
Cholesterol	215.3 mg	71%
Sodium	91.7 mg	3%
Total Carbohydrate	59.1 g	19%
Dietary Fiber	4.7 g	18%
Sugars	44.3 g	N/A
Protein	10.2 g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a gluten-free version, ensure your flour is a gluten-free blend.
• Experiment with different nuts in the meringue, such as almonds or pecans.
• Substitute the Frangelico with another liqueur, such as amaretto or coffee liqueur, for a different flavor profile.
• For a less sweet version, reduce the amount of sugar in the buttercream slightly.

FAQs (Frequently Asked Questions)

Q: Can I make the meringue layers ahead of time?
A: Yes, the meringue layers can be made a day in advance and stored in an airtight container at room temperature.

Q: My buttercream looks curdled. What did I do wrong?
A: Don’t worry! This is a common occurrence. Just continue beating the buttercream, and it should eventually come together. Make sure your butter is softened but not melted.

Q: Can I freeze the Godiva Marjolaine?
A: While freezing is possible, it may affect the texture of the meringue and buttercream. If you do freeze it, wrap it tightly in plastic wrap and then foil.

Q: What’s the best way to toast the hazelnuts?
A: Spread the hazelnuts in a single layer on a baking sheet and toast them in a preheated oven at 350°F for 12-15 minutes, shaking the pan occasionally.

Q: Can I use regular chocolate instead of Godiva dark chocolate?
A: While you can substitute regular dark chocolate, using Godiva dark chocolate will elevate the flavor profile and add a distinct richness to the ganache.

Final Thoughts

This Godiva Marjolaine is more than just a dessert; it’s an experience. The layers of textures and flavors create a harmonious blend that is sure to impress. While it may seem intimidating at first, each step is manageable with a little patience and attention to detail. Don’t be afraid to experiment and make it your own. I encourage you to try this recipe and share your creations with friends and family. Perhaps pair it with a glass of dessert wine or a strong cup of coffee for the ultimate indulgence.