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Hazelnut-and-Chocolate Meringue Cake Recipe

★★★★★

4.6 from 54 reviews
  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. Lower oven temperature: Reduce the oven temperature to 225°F (110°C) to prepare for meringue baking.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill the cake: Refrigerate or freeze the assembled cake overnight to allow the flavors to meld and the textures to set.
  10. 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

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Find it online: https://isabellavance.com/hazelnut-and-chocolate-meringue-cake-recipe/