Spanish Hazelnut Meringue & Cinnamon Mousse Cake (for Graziella)

Even though the fall season technically begins tomorrow, the 103 degree heat (oh wait weather.com says it only feels like 99) is not making me a believer. That being said, while I was preparing this dessert over the weekend, the cinnamon was infusing into the warmed heavy cream, and with the aid of a high-powered ceiling fan and blasting air conditioning this wonderful smell began circulating throughout the kitchen. I was transfixed. My mind momentarily filled with visions of pumpkin patches, spiced apple cider and donuts. I could smell the dried leaves stuck in my hair from leaping into the pile too many times, and for just one small moment I could pretend that I lived in a place where fall exists.

Even so, this hazelnut meringue cake with its layers of cinnamon dark chocolate mousse is much more appropriate for real, not imaginary, autumn weather. My lovely friend Graziella who is currently living the London life, has taken an interest in baking and asked for a recipe or two. London, where no matter what month you visit almost always feels like fall, seems like the perfect location to devour this dessert. This recipe, adapted from Jane Lawson's Spanish Kitchen (Thunder Bay Press, 2005) may seem entirely Italian because of the hazelnut and chocolate combo, therefore not fitting into the September theme of Spanish recipes. It is the infusion of cinnamon in the dark chocolate mousse, however that provides a Spanish touch.

First prepare the mousse:

• Warm (without boiling) 1 cup of heavy whipping cream and 1 tsp. of cinnamon for about 7 minutes before setting aside for another 7 minutes to allow flavors to mingle
• Strain warm cream mixture into a clean saucepan and stir in 2 cups of grated or finely chopped chocolate (I use Ghirardelli 60% Cocoa Bittersweet Baking Chips) until mixture is smooth, return to heat if necessary, and then set aside to cool
• Whip 1.5 cups of heavy whipping cream and fold in cooled chocolate cream mixture, refrigerate while preparing the meringue

Then the meringues:

• Toast 2 cups of hazelnuts dry in a 350 degree oven for about 10 minutes (once you can smell them it usually means they are done toasting), let cool and then finely grind in a food processor or coffee grinder
• While the nuts are toasting, beat 6 egg whites and 1/8 tsp. cream of tartar
• Once the whites have gained some body but are still quite frothy gradually add in 2/3 cup of granulated sugar and continue to beat until whites reach stiff peaks
• Combine ground hazelnuts with 1 cup powdered sugar and 1/3 cup flour
• Gently fold hazelnut mixture into egg white mixture
• Divide the batter among three sheet pans (lined with parchment) and spread into 3 equal-sized rectangles about a centimeter thick
• Bake for 1 hour at 275 degrees and let cool before peeling away parchment

To assemble: Place one meringue (smooth side down) onto a serving platter and spread half the mousse evenly over top; create another layer with meringue #2 and the remaining mousse. When topping the cake with meringue #3, place the rough side down so that the top of the cake is smooth. To make this extra pretty, sift cocoa and/or powdered sugar over top.

NOTE: If you can resist immediately eating this cake, refrigerating overnight allows the chocolate mousse to soak into and soften the meringue layers, making it even more delicious