Chocolate-Hazelnut Meringue Cake Recipe

Name: Chocolate-Hazelnut Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cake; 6 whole eggs, separated; 1/2 cup butter, softened; 3/4 cup packed brown sugar; 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), melted; 1 Tbsp. vanilla; 1/4 tsp. salt; Meringue Topping; 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), coarsely chopped; 1 cup toasted coarsely chopped hazelnuts; 1 Tbsp. cornstarch; 4 egg whites; 3/4 cup granulated sugar

Servings: persons

Chocolate Cake
6 whole eggs, separated
1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), melted
1 Tbsp. vanilla
1/4 tsp. salt
Meringue Topping
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), coarsely chopped
1 cup toasted coarsely chopped hazelnuts
1 Tbsp. cornstarch
4 egg whites
3/4 cup granulated sugar

1
Heat oven to 350 degrees F.
2
Chocolate Cake Cover bottom of 9-inch springform pan with parchment.
3
Beat 6 egg whites in medium bowl with mixer on high speed until soft peaks form; set aside.
4
Beat butter and brown sugar in large bowl with mixer until light and fluffy.
5
Add egg yolks, 1 at a time, mixing well after each addition.
6
Blend in melted chocolate, vanilla and salt.
7
Add 1/3 of the egg whites to chocolate batter; stir gently just until blended.
8
Repeat in 2 batches with remaining egg whites.
9
Pour into prepared pan.
10
Bake 30 min.
11
Meanwhile, prepare Meringue Topping.
12
Meringue Topping Combine chopped chocolate, nuts and cornstarch.
13
Beat 4 egg whites in clean large bowl with mixer on high speed until foamy.
14
Gradually beat in granulated sugar until soft peaks form.
15
Gently stir in chopped chocolate mixture.
16
Remove cake from oven.
17
Spoon Meringue Topping over cake, spreading to edge of pan to completely cover cake and seal meringue to edge of pan.
18
Bake 25 to 30 min.
19
or until cake is done and meringue is lightly browned.
20
Cool cake in pan 10 min.
21
Run knife around rim of pan to loosen cake; remove rim.
22
Cool cake completely.

1161

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Chocolate Cake, 6 whole eggs, separated, 1/2 cup butter, softened, 3/4 cup packed brown sugar, and more.

Yes, Chocolate-Hazelnut Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Hazelnut Meringue Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions