Grease bottoms and sides of three 9"x1 1/2" baking pans.
Line with waxed paper,grease paper.
In bowl beat egg whites to soft peaks.
Gradually add the 1 cup sugar,beating till stiff peaks form.
Stir together flour and ground hazelnuts,fold in gently,by hand,into the egg white mixture.
Spread evenly into prepared pans.
Bake in a 300 degree oven,for 30 minutes,till very lightly browned and set to touch.
Cool about 10 minutes,carefully loosen and remove from pans,cool on wire rack.
For Buttercream:
Combine in saucepan,1 1/3 cups sugar and the water.
Cook over high heat to boiling.
Reduce heat and cook till temperature is 240 degrees,or till soft ball stage,about 10 minutes,set aside.
In bowl beat egg yolks on high,for about 5 minutes,or till thick.
Slowly pour hot syrup over egg yolks,beating constantly.
Continue beating 4 to 5 minutes more or till slightly cooled.
Setting aside 3 tablespoons of butter,cut remaining butter into pieces,add to egg mixture,piece by piece,till all is used,beating constantly.
Set aside 2 cups of the mixture.
Spread remaining mixture into two 8 1/2" circles on waxed paper,chill in freezer while preparing chocolate mixture.
For Chocolate mixture:
In saucepan combine cream,chocolate,instant espresso,and reserved 3 tablespoons butter.
Heat until melted,place sauce pan in bowl of ice water,stirring constantly for about 4 minutes or until mixture thickens to consistency of frosting.
To Assemble:
Place 1 meringue layer on serving plate.
Spread with half the chocolate mixture to within 1/2" of edge.
Remove 1 buttercream layer from freezer,place atop chocolate layer,carefully peel off waxed paper.
Repeat.
Top with remaining meringue,spread reserved buttercream over top and sides of cake.
Sprinkle the 3/4 cup ground hazelnuts over top and sides.
Chill overnight,let stand for 10 minutes at room temperature before serving.
Dress with Chocolate Raven Wings.
Chocolate Raven Wings:
Melt 1/2 cup Semisweet Chocolate and 1 teaspoons butter,stirring constantly.
Place in pastry tube with small writing tip.
On wax paper,shape a horizontal figure 8 about 1 1/2" long,add an upright loop halfway along the top,then add additional loops between center loop and each end loop.
Chill till firm,remove from waxed paper,and place in pairs atop the cake.
~ HAPPY HALLOWEEN ~
Note: This recipe was placed to celebrate one of the 19th Century's greatest writers...EDGAR ALLAN POE...author of "THE RAVEN" as of this year 2009,to mark the 200th anniversary of his birth, he is being given a funeral suited to his stature,denied him upon his death in 1849,at the age of 40 years of age.
If the picture has offened..my apology...but,so too shall it stand.
Thank-you
