CHOCOLATE-HAZELNUT MERINGUE CAKE

Chocolate-Hazelnut Meringue Cake image

You could make a meringue topping with a jar of chocolate-hazelnut spread. But this cake deserves the best. (You're going to need some real hazelnuts.)

Provided by My Food and Family

Categories Dairy

Time 1h20m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

6 whole eggs, separated
1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), melted
1 Tbsp. vanilla
1/4 tsp. salt
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), coarsely chopped
1 cup toasted coarsely chopped hazelnuts
1 Tbsp. cornstarch
4 egg whites
3/4 cup granulated sugar

Steps:

Heat oven to 350ºF.
Chocolate Cake
Cover bottom of 9-inch springform pan with parchment. Beat 6 egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition. Blend in melted chocolate, vanilla and salt.
Add 1/3 of the egg whites to chocolate batter; stir gently just until blended. Repeat in 2 batches with remaining egg whites. Pour into prepared pan. Bake 30 min. Meanwhile, prepare Meringue Topping.
Meringue Topping
Combine chopped chocolate, nuts and cornstarch. Beat 4 egg whites in clean large bowl with mixer on high speed until foamy. Gradually beat in granulated sugar until soft peaks form. Gently stir in chopped chocolate mixture.
Remove cake from oven. Spoon Meringue Topping over cake, spreading to edge of pan to completely cover cake and seal meringue to edge of pan.
Bake 25 to 30 min. or until cake is done and meringue is lightly browned. Cool cake in pan 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g