Tamari

To Make the Ganache

Place the chocolate in a medium heatproof bowl.

In a small saucepan, heat the cream until steaming (but not boiling). Pour the hot cream over the chocolate and let it sit for 10 minutes without stirring.

Once the chocolate has melted, gently stir the cream and chocolate together until you have a smooth ganache. Set aside at room temperature to thicken.

To Make the Dacquoise

Preheat the oven to 350°F (180°C). Butter and line a 10x15-inch (25x38cm) jelly roll pan with parchment paper. Then butter and flour the parchment paper because this cake is sticky. Set aside. *See note below about pan sizes.

Spread the hazelnuts on a separate baking pan and toast until lightly browned, 10 to 15 minutes. Rub the toasted hazelnuts with a clean tea towel to remove any loose skin and set aside to cool.

Lower the oven temperature to 300°F (150°C) for the cake.

Place the hazelnuts in the bowl of a food processor along with 3 tablespoons of sugar and process until finely ground, about 20-30 seconds. Transfer to a small bowl and stir in the flour. Set aside.

With a stand mixer fitted with a whisk attachment or with a handheld mixer, whip the egg whites to soft peaks.

While constantly whisking the egg whites, add in the remaining ⅓ cup (2½ oz/71 g) sugar one spoon at a time and whip to stiff peaks.

Gently fold in the hazelnut mixture and then spread evenly into your prepared jelly roll pan. Use a palette knife to make the batter as even as possible.

Bake for 20 to 25 minutes, until lightly golden.

Place a piece of parchment on top and Invert the cake onto a wire rack to cool. Gently peel off the paper.

Starting at a long edge, use a ruler to measure out and cut the cake into 4 equally sized strips that will be roughly 3 ½ x10-inches (less than 10x15cm). Set aside.

To Make The French Buttercream

Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment or in a medium bowl with an electric mixer.

Combine the honey and sugar in a small saucepan over Medium heat until the honey is at a rolling boil and the sugar has dissolved.

Once the honey mixture is ready, remove from the heat and allow to cool for 5 minutes.

Start to whisk the eggs on high speed for 5 minutes, until thick. Slowly drizzle in the hot honey mixture, taking care to pour the mixture down the side of the bowl to avoid the whisk. (If the honey mixture cooled down too much, pop it back on the stove top to liquify). Keep whisking the mixture for about 10 minutes, until the yolks have reached room temperature.

When the egg yolk mixture has completely cooled, begin to add the butter, 1 tablespoon at a time, until fully incorporated and you have a smooth buttercream. Set aside.

To Assemble The Marjolaine

Place one layer of cake on a cooling rack over a baking pan. Spread with half of the French buttercream.

Place a second layer of cake on top of the buttercream and spread roughly ⅔ cup (5 oz/142 g) of the cooled ganache over this layer.

Top with a third layer of cake and the remaining buttercream followed by the final layer of cake.

Warm up the remaining ganache for a few seconds in the microwave or in a small saucepan over low heat until it reaches a pourable consistency.

Pour the ganache over the cake and smooth with a palette knife. Garnish with some extra toasted hazelnuts if desired. Place in the fridge to set for a minimum of 1 hour.

Gently lift the cake onto a serving plate. Serve straight away or keep refrigerated for up to 2 days.