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Nutrition Facts

Serving Size 1 (206g)

Recipe makes 8 servings

Calories 730
Calories from Fat 537 (73%)
Amount Per Serving %DV
Total Fat 59.7g 91%
Saturated Fat 29.6g 147%
Monounsaturated Fat 23.8g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 122mg 40%
Sodium 153mg 6%
Potassium 482mg 13%
Total Carbohydrate 49.9g 16%
Dietary Fiber 6.3g 25%
Sugars 37.4g
Protein 11.1g 22%

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Moroccan Cake (Le Russe)

Recipe #126972 | 1¾ hours | 35 min prep | add private note
NcMysteryShopper

By: NcMysteryShopper
Jun 21, 2005

Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.

SERVES 8 (change servings and units)

Ingredients

Meringue

Ganache

Directions

  1. 1
    Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
  2. 2
    To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
  3. 3
    To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
  4. 4
    Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
  5. 5
    Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
  6. 6
    To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.

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Featured Reviews for This Recipe

From: Chef #969557

On Sep 27, 2008

Awesome "cake"!! I made this for my monthly supper club and everyone loved it and asked for the recipe. So, I'm sending them to recipe zaar so they can check it out for themselves. It does take a while to make but it's also VERY simple. This will definitely go in my recipe book!

0 people found this review helpful

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    From: westivan

    On Jun 17, 2007

    I made 2 smaller cakes for DH & myself from a scaled down amount- I traced a saucer onto baking paper 6 times and used the outlines as a guide for spreading the meringue into circles. These had a beautiful flavour although I was a little disappointed the meringue went soft (I like mine crunchy). I think a nice variation to try next time would be to serve the ganache in small pots with individual meringues on the side (a la choc mousse). A wonderful prepare-ahead dessert for guests which is sure to impress. made for ZWT3

    0 people found this review helpful

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    From: Chef Kate

    On Oct 23, 2005

    I halved this and used a pastry bag to pipe individual meringues--so I ended up with four absolutely beautiful oval shaped individual meringue napoleans. Used the pastry bag for the ganache and the cream as well--Cheryle--they were just so pretty and so delicious!

    3 people found this review helpful

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  • From: Chef #238193

    On Aug 23, 2005

    This cake was fantastic we had it at a morrocan night with 4 couples who each bring a different course.I was in charge of the sweets and this was absolutley yummy and very easy to make havign only to bake the meringue.thouroughly recommend. Liz Sydney Aust

    2 people found this review helpful

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  • Read all 5 reviews

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