Craving a rich, decadent chocolate treat? Look no further than this Chocolate Hazelnut Meringue Cake! This recipe combines the best of both worlds—a dense and fudgy chocolate cake topped with a crispy, chewy meringue. With a hint of toasted hazelnuts and a chocolatey crunch, this cake is a showstopper that will impress guests at any party or celebration. Its deep flavors and stunning presentation make it the ultimate chocolate indulgence.

Full Recipe: 

Ingredients

For the cake:

• 240g dark chocolate, chopped

• 180g unsalted butter, chopped

• 2 whole eggs

• 4 egg yolks

• 90g brown sugar

• 1 teaspoon vanilla extract

• 50g all-purpose flour, sifted

• ½ teaspoon baking powder, sifted

• 40g toasted and ground hazelnuts (or ground almonds)

For the meringue:

• 220g granulated sugar

• 1 teaspoon white vinegar

• 1 tablespoon cornstarch, sifted

• 25g cocoa powder, sifted (plus extra for dusting)

Directions

1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch (24 cm) round springform pan and line the bottom with parchment paper.

2. Make the cake batter: In a heatproof bowl, combine the dark chocolate and butter. Place over a pot of simmering water (double boiler method) and melt, stirring occasionally. Set aside to cool slightly.

3. Whisk the eggs and sugar: In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, egg yolks, brown sugar, and vanilla on medium-high speed for 3-4 minutes until light and fluffy.

4. Combine the ingredients: In a separate bowl, mix the sifted flour, baking powder, and ground hazelnuts. Add the cooled chocolate mixture to the egg mixture and fold gently. Then add the flour mixture and fold until fully combined.

5. Bake the cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes. Once done, set the cake aside while you prepare the meringue.

6. Make the meringue: Increase the oven temperature to 350°F (175°C). Whisk the egg whites in an electric mixer on medium-low until soft peaks form. Gradually add granulated sugar in a steady stream, followed by the vinegar. Increase speed to high and whisk for another 2-3 minutes until thick and glossy.

7. Fold in the cocoa and cornstarch: Sift the cocoa powder and cornstarch together and gently fold into the meringue until well combined.

8. Top the cake with meringue: Spoon the meringue over the partially baked cake and spread evenly. Bake for another 20-25 minutes until the meringue is golden and crisp.

9. Cool and serve: Allow the cake to cool in the pan for 15-20 minutes, then carefully remove from the springform pan. Let it cool completely before refrigerating for 2 hours. Dust with extra cocoa powder before serving.

Nutrients

• Calories: 450 kcal per serving

• Fat: 28g

• Carbohydrates: 40g

• Protein: 7g

• Sodium: 180mg

• Sugar: 35g