Chocolate and Hazelnut Meringue Cake

Prep Time: 25 mins | Cook Time: 50 mins | Course: Dessert | Serves: 10

Chocolate cake with hazelnut billowy meringue is the perfect sweet ending. This is always perfect, I’ve made it for many celebrations and am wowed again by it each time. The original recipe calls for superfine sugar, I find regular sugar to work fine in this recipe. I’ve swapped frangelico, a hazelnut liqueur for the original rum. Happy baking!

Adapted slightly from Martha Stewart https://www.marthastewart.com/957253/chocolate-meringue-cake

10 Tbsp butter + more for the pan

Cinnamon sugar, a sprinkle

1 cup hazelnuts

¾ cup brown sugar

6 eggs, separated

4 egg whites

12 oz bittersweet chocolate chips, melted

1 Tbsp vanilla

1 Tbsp frangelico liqueur

Salt, a pinch

4 oz mini chocolate chips

1 Tbsp cornstarch

¼ tsp cream of tartar

1 cup sugar or superfine sugar

Preheat oven to 350*. Butter a springform pan and sprinkle with cinnamon sugar, set aside. Place hazelnuts on a rimmed baking sheet and toast for 10-15 minutes. Remove from the oven and shake to remove the skins (its ok if theres still some skins left), allow to cool.

In a stand mixer, cream the butter and brown sugar until fluffy and pale, about 3 minutes. Add in the egg yolks, one at a time while beating. Add melted chocolate, vanilla and frangelico. Mix until combined and set aside.

In a clean mixing bowl, whip 6 egg whites and salt to soft peaks, about 2 minutes. Fold into chocolate mixture ⅓ at a time to lighten the mix, don’t over-mix and deflate the egg whites. Spread into the prepared pan and bake for 25 minutes. 

Place cooled hazelnuts in a food processor with mini chocolate chips and cornstarch, pulse until coarsely chopped. 

In a clean mixing bowl, whip remaining 4 egg whites until foamy, add in the cream of tartar and beat on high. Gradually add in the sugar, whipping to a stiff peak when the beater is raised. Fold in the hazelnut mixture until just incorporated. Spoon over the top of the cake and return to the oven for 25 minutes longer. The meringue will be browned and crisp. 

Allow to cool, run a knife around the edges and release the springform from the sides to unmold.