Hazelnut-and-Chocolate Meringue Cake Recipe
Introduction
This Hazelnut-and-Chocolate Meringue Cake is a delightful combination of nutty crunch and rich chocolate, layered with fluffy whipped cream. It’s an impressive yet approachable dessert that makes any occasion special.
Ingredients
- 1 1/2 cups hazelnuts (7 ounces)
- 6 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup mini chocolate chips (6 ounces)
- 6 ounces bittersweet chocolate, melted and cooled
- 3 cups heavy cream
- 1/4 cup confectioners’ sugar
- Chocolate shavings, for garnish
Instructions
- Step 1: Preheat the oven to 350°F and line two large baking sheets with parchment paper. On one sheet, draw two 8-inch circles; on the other, draw one 8-inch circle.
- Step 2: Spread the hazelnuts on a third baking sheet and toast them for 12 to 14 minutes until browned. Let cool slightly, then rub the skins off using a towel. Chop the nuts coarsely. Lower the oven temperature to 225°F.
- Step 3: In a standing mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt at medium-high speed until soft peaks form. Gradually add the granulated sugar while increasing to high speed and beat until stiff peaks form.
- Step 4: Beat in the vanilla and almond extracts. Gently fold in the chopped hazelnuts and mini chocolate chips.
- Step 5: Pour the melted bittersweet chocolate down the side of the bowl and gently fold until the meringue has light chocolate marbling.
- Step 6: Spread the meringue evenly within the drawn circles on the parchment-lined baking sheets. Bake for 2 hours and 30 minutes, rotating the pans halfway through, until the meringues are crisp.
- Step 7: Turn off the oven, leave the door slightly open, and let the meringues cool completely inside.
- Step 8: In the standing mixer bowl, beat the heavy cream with the confectioners’ sugar until firm peaks form.
- Step 9: Carefully peel the cooled meringue layers off the parchment paper. Spread whipped cream between the layers and stack them to form the cake.
- Step 10: Refrigerate or freeze the cake overnight. Before serving, bring the cake to room temperature and garnish with chocolate shavings. Slice into wedges and enjoy.
Tips & Variations
- Use fresh hazelnuts for the best flavor and toast them until just golden to avoid bitterness.
- If you prefer, substitute almonds or pecans for a different nutty twist.
- Make mini versions by using smaller circles for an elegant individual dessert.
- For added texture, sprinkle some crushed hazelnuts on top of the whipped cream layers.
Storage
Store the assembled cake in the refrigerator for up to 2 days or freeze for up to a week. If frozen, thaw in the refrigerator overnight. Bring the cake to room temperature before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meringue layers ahead of time?
Yes, the meringue layers can be made and stored in an airtight container at room temperature for up to 3 days. This allows you to assemble the cake closer to serving time.
What if I don’t have a standing mixer?
You can use a hand mixer to beat the egg whites and cream, but it may take a bit longer. Make sure your bowl and beaters are clean and dry for best results.
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Hazelnut-and-Chocolate Meringue Cake Recipe
- Total Time: 3 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Hazelnut-and-Chocolate Meringue Cake is a delightful layered dessert featuring crisp hazelnut-studded meringue rounds marbled with bittersweet chocolate, layered generously with whipped cream and finished with elegant chocolate shavings. The recipe combines the nutty toastiness of hazelnuts with rich chocolate flavors and a light, airy texture, making it a perfect showstopper for special occasions or indulgent gatherings.
Ingredients
Scale
For the Meringue
- 1 1/2 cups hazelnuts (7 ounces)
- 6 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup mini chocolate chips (6 ounces)
- 6 ounces bittersweet chocolate, melted and cooled
For the Whipped Cream
- 3 cups heavy cream
- 1/4 cup confectioners’ sugar
For Garnish
- Chocolate shavings
Instructions
- Prepare the oven and parchment: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet and one 8-inch round on the other to mark the meringue shapes.
- Toast and prep hazelnuts: Spread the hazelnuts on a third baking sheet and toast in the oven for 12 to 14 minutes until golden brown and fragrant. Let them cool slightly, then rub in a towel to remove the skins. Chop the nuts finely.
- Lower oven temperature: Reduce the oven temperature to 225°F (110°C) to prepare for meringue baking.
- Make the meringue base: Using a standing electric mixer fitted with a whisk attachment, beat the egg whites with a pinch of salt at medium-high speed until soft peaks form. Gradually add the granulated sugar, continuing to beat at high speed until stiff peaks form and the mixture is glossy and smooth. Add the vanilla and almond extracts and mix to combine.
- Incorporate nuts and chocolate: Gently fold the chopped hazelnuts and mini chocolate chips into the meringue mixture. Next, pour the melted, cooled bittersweet chocolate down the side of the bowl and carefully fold it in to achieve a lightly marbled effect without fully mixing the chocolate.
- Shape and bake meringues: Spread the meringue evenly into the drawn rounds on the parchment-lined baking sheets. Bake at 225°F for 2 hours and 30 minutes until the meringues are crisp throughout. Halfway through baking, rotate the pans for even cooking. Once done, turn off the oven and leave the door ajar, allowing the meringues to cool completely inside the oven to prevent cracking.
- Prepare whipped cream: In the cleaned bowl of the mixer, beat the heavy cream and confectioners’ sugar until firm peaks form, ensuring a stable but fluffy whipped cream.
- Assemble the cake: Carefully peel the cooled meringues off the parchment paper. Spread a generous layer of whipped cream over each meringue round and stack them, alternating layers with whipped cream.
- Chill the cake: Refrigerate or freeze the assembled cake overnight to allow the flavors to meld and the textures to set.
- Serve and garnish: Before serving, bring the cake to room temperature, cut into wedges, and garnish with elegant chocolate shavings for a beautiful presentation.
Notes
- Removing the hazelnut skins after toasting enhances flavor and texture.
- Allow meringues to cool slowly with the oven door ajar to minimize cracking.
- Ensure egg whites are at room temperature for maximum volume when whipping.
- Use high-quality bittersweet chocolate for a deep, rich flavor.
- The cake is best assembled a day ahead to allow the flavors to blend and the cream to set.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: Meringue, Hazelnut, Chocolate, Layered Cake, Whipped Cream Dessert, Bittersweet Chocolate, Nutty Dessert
