Marjolaine Cake

• 1 sheet puff pastry
• 14 cup finely chopped hazelnuts
• 1 cup chopped semisweet chocolate
• 4 ounces light cream cheese, room temp
• 12 cup brown sugar, packed
• 3 tablespoons strong coffee, cold
• 12 cup ground hazelnuts
• 12 cup ground almonds
• 2 cups heavy cream

1. Preheat oven to 450F and line a baking sheet with parchment paper.
2. On a lightly floured board gently roll out the puff pastry to a 13x13 square.
3. Turn down to 12x12 and then cut into 4x12 inch strips.
4. Place on parchment lined sheet and poke each a few times with a fork.
5. GENTLY press an equal amount of the hazelnuts into the three strips.
6. Bake for 8 to 10 minutes-cool.
7. In a double boiler melt chocolate, stirring frequently.
8. Remove when melted completely and cool to room temperature.
9. In a large bowl beat together the cream cheese, brown sugar and coffee until smooth and silky.
10. Blend in melted chocolate and ground nuts.
11. Whip the cream until peaks form.
12. Fold 1/3 of the mixture into the cheese mixture.
13. Now quickly fold in the remaining whipped cream until no streaks remain.
14. On a serving tray place one sheet of the hazelnut studded pastry, then top with 1/3 of the cheese mixture.
15. Repeat with the remaining sheets, ending with the cheese mixture on top.
16. Chill in the fridge for 3 hours.

pastry, hazelnuts, semisweet chocolate, light cream cheese, brown sugar, coffee, ground hazelnuts, ground almonds, heavy cream

Taken from www.food.com/recipe/marjolaine-cake-33737 (may not work)