Chocolate Raspberry Meringue Gateau Recipe

Name: Chocolate Raspberry Meringue Gateau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 1/2 cups granulated sugar; 4 None large eggs, separated; 1 cup self-rising flour, plus 2 tbsp; 1/3 cup cocoa powder; 1/2 tsp baking soda; 1 cup buttermilk; 1/4 cup chopped roasted hazelnuts; 2/3 cup heavy cream; 1 tbsp powdered sugar; 9 oz raspberries

Servings: persons

1
Preheat oven to 325u00b0F. Grease 2 (8 inch) round cake pans and line bases with baking paper.
2
In a stand mixer, beat butter and 3/4 cup sugar until light and fluffy. Add egg yolks and beat until just combined. Stir in flour, cocoa powder and baking soda then buttermilk. Distribute between prepared pans.
3
Whip egg whites to soft peaks. Gradually add remaining sugar, beating until dissolved between additions. Spread meringue evenly over both cakes. Sprinkle hazelnuts over 1 cake. Bake for 25 mins. Cover cakes loosely with foil and bake for another 20 mins, until a skewer inserted in the center comes out clean. Let cakes cool in pans for 5 mins then transfer to wire racks to cool completely.
4
To assemble, whip heavy cream to soft peaks. Stir in powdered sugar. Place cake without nuts on a serving or cake plate. Top with whipped cream and raspberries then place remaining cake layer with hazelnuts on top.

1320

kcal

Calories

Fat

109

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 1/2 cups granulated sugar, 4 None large eggs, separated, 1 cup self-rising flour, plus 2 tbsp, and more.

Yes, Chocolate Raspberry Meringue Gateau 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 Raspberry Meringue Gateau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions