Surprise your loved one to a Gateau au Chocolat Gianduja this Valentine's day.
Mix the hazelnut powder, sugar, flour and vanilla. Fold in the egg whites gradually, stirring constantly. Finish by adding the brown butter. Stir until homogenous, and refrigerate.
Grease and dust rectangular pans, and fill three-quarters full with the batter. Bake for around 10 minutes in a 410°F (210°C) convection oven.
Turn out onto a rack and let cool.
Madagascar Vanilla Strawberry Confit
Cook the strawberries with 2/3 of the sugar, the seeds of the vanilla beans and the lemon juice.
Blend with a hand blender
Mix the rest of the sugar with the pectin, add it to the strawberry puree and bring a boil.
Let it cool in refrigerator
Gianduja Chocolate Mousse
Melt the chocolate with the heavy cream and gelatin; mix thoroughly and let cool. Make a zabaglione by beating egg yolks with 2/3 of the sugar over a low heat. Cook, whisking all the while, until foamy. Let chill.
In the meantime, whisk the egg whites to stiff peaks with the remaining third of the sugar. When the couverture cools to room temperature, add the meringue and zabaglione.