Choc Hazelnut Meringue Cake – Sweet Adventures

Choc Hazelnut Meringue Cake
Let me be frank, this cake is definitely not health food. It’s not even close. It’s fudgy, sweet and just a little bit naughty. But it’s also deliciously moist and fluffy and the perfect treat to celebrate this month’s Sweet Adventures blog hop theme, ‘Meringue Mania’, hosted by Claire from Claire K Creations.

Choc Hazelnut Meringue Cake

I first came across this recipe a few weeks ago when I was surfing the delicious distraction that is Pinterest. There are a few different versions of this around the place, most call for almost a dozen eggs which seemed a little excessive. This Martha Stewart version sounds incredibly decadent, while this version from Nigella is a different twist again.

Choc Hazelnut Meringue Cake

I decided to go with this nutty version from taste.com.au and cut the recipe back by half. I used a 12cm springform tin which yielded enough cake to satisfy four people with plenty left over. The cake itself is a really easy to prepare mud cake and would be excellent on its own (with the hazelnut cream drizzle, perhaps) but the meringue adds that serious wow factor that will impress anyone who is lucky enough to have it served to them.

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It’s definitely a fiddly, fussy little cake to put together. I found that lining the tin with baking paper and extending the paper up over the edge of the tin by an inch or so helped keep its shape when it came time to remove it.

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To achieve a perfect meringue make sure your bowl and whisk are perfectly clean. I’ve found the best way to do this is to wipe out the bowl and utensils with a little lemon juice on some paper towel. Then rinse thoroughly and wipe dry with a clean tea towel.

5.0 from 2 reviews
Choc Hazelnut Meringue Cake
 
Prep time
Cook time
Total time
 
A lusciously decadent Choc Hazelnut Meringue Cake that will seriously satisfy any sweet tooth.
Author:
Recipe type: Dessert
Cuisine: Chocolate
Serves: 6
Ingredients
  • 1 12cm spring form pan (for a larger batch, see recipe over at taste.com.au)
  • 63g of butter
  • 50g dark chocolate
  • 1 egg
  • 40g caster sugar
  • 38g self-raising flour
  • 28g hazelnut meal
  • 1 tbspn cocoa powder
  • Meringue:
  • 2 egg whites
  • 50g caster sugar
  • 40g dark cooking chocolate
  • Hazelnut Cream:
  • 2 tbspns choc hazelnut spread
  • ¼ cup cream
Method
  1. Heat the oven to 160 degrees centigrade.
  2. Grease and line a 12cm spring form pan.
  3. Place the butter and chocolate in a heatproof bowl set over the top of a saucepan with simmering water (double boiler).
  4. Melt the chocolate and butter, stirring with a spoon until smooth. Set aside and allow to cool a little.
  5. Add the egg to the chocolate mixture and whisk until smooth.
  6. Add the sugar, flour, hazelnut meal and cocoa to the chocolate mix and stir well to combine.
  7. Pour into the prepared cake tin and pop in the oven for about 25 minutes.
  8. Cook until a skewer inserted into the centre comes out clean.
  9. Meanwhile, prepare the meringue.
  10. Add the egg whites to a clean bowl and beat on high with an electric mixer until firm peaks form.
  11. Pour in the caster a little a time. Stop the mixer for a moment and scrape down the sides with a spatula and then beat for a couple of minutes until stiff peaks form and the sugar has dissolved.
  12. Melt the remaining chocolate, cool for a moment and then add to the egg whites.
  13. Gently stir through the chocolate to create a swirled effect.
  14. Remove the cake from the oven and spoon the chocolate meringue over the top of the cake.
  15. Pop back in the oven for another 8-10 minutes, or until the top has started to brown and firm up.
  16. Remove from the oven and allow to cool for 5-10 minutes.
  17. Remove from the cake tin and bring to room temperature.
  18. To prepare the choc hazelnut cream:
  19. Add the choc hazelnut spread and cream to a small saucepan.
  20. On a low-medium heat, gently melt the cream and spread together. Stirring until smooth.
  21. Allow to cool for a moment and then drizzle over the top of the cake.
  22. Let the chocolate set and serve at room temperature.

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