The Beast!

This incredibly rich, incredibly tasty, incredibly messy dessert is nicknamed the beast by pastry chef Daniel Jasso of Genoa restaurant in Portland, simply because it's a bitch (excuse my language) to slice. However, I think its nickname should refer to the fact that if you're slightly sensitive to stimulants, as I am, this thing will absolutely kill you! 

The ensuing sugar rush that accompanies a slice of this monster will keep you wired for at least a few hours. Even my bottomless pit husband could not bring himself to have another piece. It's that powerful.

This was my first experience making a meringue and was quite pleased with the results. It's a surprisingly easy recipe to follow (if you dare make it!), however it is time consuming so be prepared. It's true that it's easier to slice once frozen. However, if you're pressed for time this step is not a necessity.

Here is the recipe, as seen in Food and Wine magazine, October 2010. 
For 10 servings:

Ingredients

1. 1 1/2 cups shelled hazelnuts (7 ounces)
2. 6 large egg whites, at room temperature
3. Pinch of salt
4. 1 1/2 cups granulated sugar
5. 2 teaspoons pure vanilla extract
6. 1/2 teaspoon pure almond extract (optional)
7. 1 cup mini chocolate chips (6 ounces)
8. 6 ounces bittersweet chocolate, melted and cooled
9. 3 cups heavy cream
10. 1/4 cup confectioners' sugar
11. Chocolate shavings, for garnish 

Directions 

Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.  

Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°. 

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff.  This took roughly 7 minutes with my mixer. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.  

Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.  

In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.