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
  • ΒΌ 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.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2013/09/choc-hazelnut-meringue-cake-sweet-adventures/