Best Hazelnut And Chocolate Meringue Cake Recipes

CHOCOLATE AND HAZELNUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
• Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
• Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
• In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
• Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
• Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

HAZELNUT-AND-CHOCOLATE MERINGUE CAKE

Steps:

• DIRECTIONS Preheat the oven to 350° 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. 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 225°. 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. 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. 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.

HAZELNUT AND CHOCOLATE MERINGUE CAKE

Steps:

• CONTRIBUTED BY DANIEL JASSO ACTIVE: 35 MIN TOTAL TIME: 4 HR PLUS OVERNIGHT CHILLING SERVINGS: 8 TO 10 SERVINGS MAKE-AHEAD STAFF-FAVORITE This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso of Portland, Oregon's Genoa restaurant has nicknamed it "the beast," because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.