Hazelnut-And-Chocolate Meringue Cake Recipe

Name: Hazelnut-And-Chocolate Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (7 ounces) hazelnuts; 6 large egg whites, at room temperature; salt; 1 1/2 cups granulated sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon pure almond extract; 1 cup (6 ounces) mini chocolate chips; 6 ounces bittersweet chocolate, melted and cooled; 3 cups heavy cream; 1/4 cup confectioners' sugar; Chocolate shavings, for garnish

Servings: persons

1 1/2 cups (7 ounces) hazelnuts
6 large egg whites, at room temperature
salt
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1 cup (6 ounces) mini chocolate chips
6 ounces bittersweet chocolate, melted and cooled
3 cups heavy cream
1/4 cup confectioners' sugar
Chocolate shavings, for garnish

1
Preheat the oven to 350u00b0 and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
2
Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225u00b0.
3
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
4
Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
5
In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.

1644

kcal

Calories

106

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups (7 ounces) hazelnuts, 6 large egg whites, at room temperature, salt, 1 1/2 cups granulated sugar, and more.

Yes, Hazelnut-And-Chocolate 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.

Hazelnut-And-Chocolate Meringue Cake

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