Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 10×5 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread ⅔ cup frosting over. Top with second layer. Spread ⅔ cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Chill cake 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Chill until cold, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Cover loosely with foil; keep chilled.
Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.Technique Tip: Whites and YolksIf you beat the egg whites first, you can use the same beaters to whip the egg yolks without having to wash them in between. But don’t do the reverse: The fat from the yolks will prevent the egg whites from gaining maximum volume.
Prunes add moisture to this rich torte, which can be made up to three days before you plan to serve it. Slice it thinly: It’s very rich, and a little goes a long way. To serve this dessert during Passover, make it with margarine for a meat meal or with butter for a dairy meal. Note that the cake needs to chill overnight after it’s baked. 16 servings
CakeNatural unsweetened cocoa powder
1½ cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine or unsalted butter
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¾ cup natural unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts
8 large eggs, room temperature
2 large egg yolks
1¾ cups sugarPinch of salt
Glaze
1 cup prune juice
¼ cup (½ stick) unsalted margarine or unsalted butter
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
24 walnut halves
CAKE: Position rack in center of oven and preheat to 350°F. Brush 9-inch-diameter springform pan with 2¾-inch-high sides with margarine. Dust pan with cocoa; tap out excess. Wrap outside of pan with triple layer of heavy-duty foil. Combine prunes and prune juice in small bowl. Let stand 15 minutes.
Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until melted and smooth. Remove from heat. Add ¾ cup cocoa and whisk until smooth. Mix in walnuts, then prune mixture. Cool to lukewarm.
Using electric mixer, beat eggs, egg yolks, sugar, and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Fold in chocolate mixture. Transfer batter to prepared springform pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Set roasting pan in oven and bake torte until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool torte in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
GLAZE: Bring prune juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool glaze until thick but still pourable, stirring occasionally, about 45 minutes.
Line plate with foil. Dip walnuts halfway into glaze. Arrange on foil and refrigerate until chocolate is set.
Meanwhile, cut around pan sides to loosen torte. Remove pan sides. Set torte on rack. Pour glaze over and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top of cake. Refrigerate until glaze is completely set, at least 3 hours.
DO AHEAD: Can be made 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.
Cut torte into wedges and serve.Technique Tip: Slicing the TorteFor thin, cleanly sliced portions of this dense chocolate torte, use a thin sharp knife dipped in very hot water. Wipe the knife dry with a thick dish towel, and dip it back into the hot water before each slice.
Marjolaine is a classic French gâteau with a rectangular shape and multiple layers of nutty meringue and buttercream. This rendition features layers of raspberry ganache and hazelnut meringue. The absence of flour and the use of ground nuts, egg whites, and chocolate makes this a sophisticated gluten-free cake and Passover-friendly dessert (as long as you use “kosher for Passover” vanilla and almond extracts). Because it does use dairy ingredients, serve the marjolaine at a meatless Passover meal. 8 servings
Ganache
2¼ cups heavy whipping cream
21 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup raspberry preserves
2 tablespoons (¼ stick) unsalted butter, room temperature
2 tablespoons kosher Concord grape wine
Meringue
2 cups hazelnuts, toasted, husked, divided
½ cup plus 6 tablespoons sugar
1 tablespoon potato starch
4 large egg whites, room temperature
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
1½-pint container raspberries
GANACHE: Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in preserves, butter, and wine. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
MERINGUE: Preheat oven to 275°F. Trace five 10×4-inch rectangles on 2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with ½ cup sugar and potato starch in medium bowl.
Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add lemon juice, both extracts, and salt; continue beating until soft peaks form. Gradually add remaining 6 tablespoons sugar and beat until egg whites are stiff and glossy. Gently fold in hazelnut-sugar mixture.
Place 1 cup meringue on parchment in center of 1 rectangle. Spread with small spatula to fill in rectangle. Repeat with remaining meringue and parchment. Bake until meringues are golden brown and just dry to touch, about 25 minutes. Cool on baking sheets. Carefully peel off paper (meringues will deflate slightly).
Place 1 meringue rectangle on 10×4-inch cardboard rectangle. Spread ½ cup ganache over meringue. Repeat layering with 3 more meringue rectangles and 1½ cups ganache. Top with remaining meringue rectangle. Spread top and sides of marjolaine with ¾ cup ganache. Chill marjolaine until firm, about 1 hour.
Rewarm remaining ganache in heavy medium saucepan over very low heat just until melted, stirring constantly. Cool to room temperature, about 20 minutes. Place marjolaine on wire rack set over baking sheet. Spread some ganache over sides of marjolaine. Pour remaining ganache over top; smooth with spatula if necessary. Let stand at room temperature until glaze is set, about 30 minutes.