Go Back
Chocolate cake on white background

Hazelnut meringue chocolate cake

Print Recipe Pin Recipe

Ingredients
  

For the meringues

  • 1 1/4 cups nuts
  • 6 large egg whites
  • 1 3/4 cups caster sugar
  • 1/2 cup flour

For the cream

  • 3 tbsp sugar
  • 4 tbsp water
  • 6 egg yolks
  • 400 g unsalted, softened butter
  • 4 tbsp unsweetened cocoa powder
  • 150 g condensed milk
  • 3 tbsp rum (optional)

For the ganache

  • 150 g dark chocolate
  • 6 tbsp cream

Instructions
 

To make meringues

  • Preheat the oven to 160C (320F). Line a baking tray with non-stick baking paper. Draw a circle of the size of the cake (usually 26cm diameter) on the baking paper. You will need three baking trays in total (or one large tray, depending on the size of the oven and cake). 
  • Roughly chop the nuts in food processor. Place the nuts on a pan and roast for couple minutes. Remove nuts from the pan and cool them completely.
  • Transfer the egg whites to the bowl of an electric mixer (or large bowl if using a hand-held beater), and beat on low speed, until the eggs are foamy. Increase speed to high for 2-3 minutes or until soft peaks form.
  • Add the sugar, a third at a time, and continue to beat on high for 2-3 minutes. By this stage the mixture should be stiff and glossy.
  • Sift the flour; fold the flour and nuts into the meringue mixture.
  • Split the mixture in 3 even parts. Place each part in the middle of the circle drawn on the baking paper. Even out the edges with a spatula or butter knife.
  • Reduce the oven temperature to 120C (250F). Place the baking tray in the oven and bake meringue for 1 hour.
  • When all meringues have baked, place them back in the oven (still warm, but turned off) to dry out overnight or for 7-8 hours.

For the cream

  • Pour the water in a small pot and add the sugar. Bring tothe boil and simmer until the sugar has completely dissolved.
  • Place egg yolks in a bowl and whisk together with the hot sugar syrup. While whisking, add softened butter, sifted cocoa powder and gradually add the condensed milk. Let the filling cool completely.

For the ganache

  • Combine chocolate and cream in a heatproof bowl over asaucepan of simmering water. Stir with a metal spoon until smooth. Remove bowlfrom heat. Set aside at room temperature to cool, stirring occasionally, untilganache is thick and spreadable.

Assembly

  • To assemble the cake, take one of the meringues and place on a serving plate. Split the filling in three parts and spread a third of the filling on the meringue with a spatula leaving 2cm border. Repeat with the second meringue. Place the third meringue on the top and spread the filling all over the top layer.
  • Pour the ganache in center of the cake, then slowly butsteadily pour around edges, allowing ganache to drip down sides and cover cake.
  • Decorate the cake with nuts, chopped chocolate biscuits orsome of the filling.