Welcome to my first blog post! I hope you don’t think it’s weird that I name my cakes but I do think Dark Hazel just sounds so much more intriguing, mysterious and beautiful than simply hazelnut meringue.
Dark Hazel is inspired by the great Pierre Herme, famous pastry chef throughout the world. He knows how to elevate classics from great to amazing. This recipe is from his book Chocolate Desserts by Pierre Herme so therefore I cannot type out the recipe instructions. But what I can write is that it consists of almond meringue discs and chocolate ganache. I have adapted the recipe and created three discs instead as I find more layers creates a more wow effect. This cake is a favourite in my extended family and a recipe that I reserve for special occasions.
I do plan in the short future to adapt this recipe to my own and include some coffee, alcohol and mascarpone as extras to make this more wow, so please stay tuned!