CHOCOLATE & HAZELNUT MERINGUE CAKE

CHOCOLATE & HAZELNUT MERINGUE CAKE image

Number Of Ingredients 14

Previous Next

For the cake:
10 tablespoons unsalted butter, plus more for pan
3/4 cup firmly packed light-brown sugar
6 large whole eggs, separated
12 ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso
1 1/2 tablespoons rum
1/4 teaspoon salt
For the meringue:
4 ounces bittersweet chocolate, roughly chopped (1 cup)
1 cup hazelnuts (about 4 ounces), toasted, skinned, and roughly chopped
1 tablespoon cornstarch
4 large egg whites
3/4 cup sugar

Steps:

Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment paper. Butter parchment and set aside.posted in CHOCOLATE, DESSERTS î 23 comments Â»In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary.Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.Transfer to a clean bowl and wash your mixing bowl thoroughly.In a clean mixer bowl fitted the whisk attachment, beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.While cake base is baking, prepare the meringue. Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl fitted with the whisk attachment beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold hazelnut mixture.After 25 minutes, remove cake from oven. Using a large offset spatula, quickly spread