Santo Tomas 70% Dark Couverture Hazelnut Filling
10 eggs
Cream of tartar
Sugar
Ground hazelnuts
Chopped hazelnut
Flour
Cocoa powder
Water
Vanilla extract
Butter

Beat 10 egg whites until foamy and add 4g of cream of tartar. Gradually add 200g of sugar, and beat at high speed until stiff peaks form. Fold in 90g of ground nuts, 30g of flour and 30g of cocoa powder. Spread the batter and bake at 160°C for 30-40mins.

Beat 6 egg yolks at high speed until they double in size. Boil together 150g of sugar and 60g of water until it reached 112°C. Slowly pour the syrup on the egg yolks and beat high until room temp. Add 5ml of vanilla extract and 335g of soften butter. Whisk until smooth then add 100g of melted Santo Tomas 70% Dark Couverture.

Prepare 4 layers of meringue and pipe a thin layer of butter cream and of Hazelnut Filling in between each layers. Frost the cake with buttercream and place chopped hazelnuts all around. Finish off with a sprinkle of cocoa powder.