The Dreamiest Chocolate Hazelnut Meringue Cake Recipe Ever

Chocolate hazelnut meringue cake offers a luxurious dance of textures that captivates dessert enthusiasts worldwide.

Sweet meets sophisticated in this elegant confection where crisp meringue layers intertwine with rich chocolate.

Delicate yet decadent, the cake balances nutty undertones with silky smooth chocolate elements that melt effortlessly on the tongue.

Culinary artistry revamps simple ingredients into a masterpiece of contrasting sensations and sublime flavors.

Intricate techniques merge to create a dessert that feels both indulgent and light, challenging traditional expectations of sweet treats.

Each slice promises a symphony of crunch, creaminess, and intense flavor profiles that delight sophisticated palates.

Passionate bakers and chocolate lovers will find themselves drawn to this stunning multilayered creation.

Chocolate Hazelnut Meringue Cake That’s Light and Decadent

• Luxurious Layered Delight: A stunning chocolate hazelnut cake that combines rich, decadent cake with cloud-like chocolate meringue, creating a show-stopping dessert that feels like a gourmet experience.
• Textural Sensation: Enjoy the perfect contrast between the dense, moist chocolate cake base and the crisp, airy meringue topping, delivering a mouthwatering blend of smooth and crunchy textures in every bite.
• Sophisticated Simplicity: This recipe transforms basic ingredients into an elegant dessert that looks professionally made, yet requires minimal baking skills and offers an impressive result that will wow family and friends at any special occasion.

Ingredients for Chocolate Hazelnut Meringue Cake

• Chocolate: Rich, dark chocolate adds deep flavor and creates a moist texture with smooth melting properties.
• Butter: Provides richness and helps create a tender cake crumb with smooth consistency.
• Eggs, Egg Yolks: Essential for structure, richness, and creating a smooth, light cake texture.
• Granulated Sugar: Sweetens the cake and helps create a light, airy texture.
• Vanilla: Enhances overall flavor and adds depth to the chocolate base.
• Flour: Provides structure and stability to the cake.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Ground Hazelnuts: Adds nutty flavor and interesting texture to the cake base.

• Egg Whites: Creates the light, airy structure of the meringue with excellent volume.
• Sugar: Stabilizes the meringue and provides sweetness and glossy texture.
• Vinegar: Helps stabilize the egg whites and create a smooth meringue.
• Cornstarch: Helps create a smooth, stable meringue with a soft interior.
• Cocoa Powder: Adds chocolate flavor and creates a dark, rich meringue color.

• Cocoa Powder: Used for dusting and adding a final touch of chocolate flavor.

Instructions for Baking and Assembling the Cake

Step 1: Create the Chocolate Dream Base

Grab a heatproof bowl and set up a gentle water bath.

Melt chocolate and butter together, stirring until smooth and glossy.

Let the chocolatey mixture cool down while you work on the next magic step.

Step 2: Whip Up the Fluffy Cake Batter

Grab your electric mixer and start beating eggs, egg yolks, sugar, and vanilla.

Whisk until the mixture looks light and becomes super fluffy.

In a separate bowl, mix flour, baking powder, and ground hazelnuts.

Gently fold the melted chocolate into the egg mixture.

Softly incorporate the flour mixture until just combined.

Pour the batter into a greased 9-inch springform pan.

Step 3: Craft the Chocolate Meringue Magic

Bump up the oven temperature to 350°F.

Whisk egg whites until soft peaks form.

Slowly add sugar and a splash of vinegar.

Crank up the mixer speed and whip until the meringue looks glossy and fabulous.

Sift cornstarch and cocoa powder into the meringue.

Fold gently to keep all that lovely air inside.

Step 4: Layer and Bake

Spread the chocolate meringue on top of the partially baked cake.

Slide back into the oven for 20-25 minutes.

Watch for a crispy, beautiful meringue topping.

Step 5: Cool and Celebrate

Let the cake rest in the pan for 15-20 minutes.

Carefully remove from the springform pan.

Chill in the refrigerator for at least 2 hours.

Dust with a sprinkle of cocoa powder.

Slice, serve, and enjoy your dish.

Tips for a Crispy Meringue and Creamy Center

• Master Melting Technique: Carefully melt chocolate and butter using a double boiler method to prevent burning and ensure smooth consistency.
• Whip with Precision: Beat egg mixture until light and fluffy, creating a voluminous base that gives the cake its signature airy texture.
• Fold Gently: Use a delicate folding motion when incorporating chocolate and flour mixtures to maintain the batter's airiness and prevent deflating.
• Meringue Magic: Whisk egg whites slowly at first, then increase speed to create glossy, stiff peaks that will give the meringue its signature crunch.
• Cooling is Crucial: Allow the cake to cool completely in the refrigerator to set the meringue and develop rich, complex flavors.

Storing Leftover Meringue Cake the Right Way

• Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Cover the cake loosely with plastic wrap to prevent the meringue from becoming soggy.
• Freeze: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 weeks to maintain the best texture and flavor.
• Reheat: Thaw frozen cake slices in the refrigerator overnight. Let the cake sit at room temperature for 15-20 minutes before serving to soften the meringue and bring out the rich chocolate and hazelnut flavors.

What to Enjoy with Chocolate Hazelnut Cake

• Pair with Nutty Amaretto Liqueur: Complement the hazelnut notes in the cake by serving a smooth, almond-flavored amaretto. Its sweet, rich profile enhances the chocolate and nut undertones.
• Match with Espresso Martini: The cake's intense chocolate and meringue texture pairs perfectly with a bold espresso martini. The coffee's slight bitterness cuts through the sweetness, creating a balanced dessert experience.
• Serve with Toasted Hazelnut Ice Cream: Create a decadent moment by adding a scoop of homemade hazelnut ice cream. The cold, creamy texture contrasts beautifully with the cake's crisp meringue and provides an extra layer of nutty richness.
• Enhance with Port Wine: A glass of deep, ruby port wine offers a luxurious accompaniment. Its dark fruit and slight sweetness harmonize with the chocolate, creating a sophisticated dessert pairing.

Flavor Variations to Experiment With

• Nutty Chocolate Delight: Replace ground hazelnuts with crushed almonds or pecans for a different nutty flavor profile.
• Berry Chocolate Fusion: Top the cooled cake with fresh raspberry or strawberry compote before serving to add a fruity contrast.
• Espresso Chocolate Layer: Incorporate a shot of espresso into the chocolate mixture for a rich, deep coffee undertone.
• Salted Caramel Drizzle: Create a homemade salted caramel sauce to pour over the cake just before serving, enhancing the chocolate and hazelnut flavors.

Chocolate Hazelnut Meringue Cake Recipe

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4.7 from 22 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Chocoholics rejoice with this luxurious chocolate hazelnut meringue cake that marries rich chocolate layers with delicate hazelnut meringue. Elegant French pastry techniques elevate this dessert, promising a sublime experience you’ll savor with each heavenly bite.

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Ingredients

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Primary Ingredients:

• 240 grams (8.5 ounces) dark chocolate, chopped
• 220 grams (7.8 ounces) granulated sugar
• 40 grams (1.4 ounces) toasted and ground hazelnuts (or ground almonds)

Flour and Dry Ingredients:

• 50 grams (1.8 ounces) all-purpose flour, sifted
• 25 grams (0.9 ounces) cocoa powder, sifted
• ½ teaspoon baking powder, sifted
• 1 tablespoon cornstarch, sifted

Binding and Flavor Enhancers:

• 1 teaspoon white vinegar

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Instructions

1. Meticulously prepare your baking workspace by heating the oven to 325°F (160°C) and carefully lining a round springform pan with parchment paper.
2. Create a luxurious chocolate base by gently melting chocolate and butter in a double boiler, stirring until smooth and allowing the mixture to cool slightly.
3. Whip eggs, additional egg yolks, sugar, and vanilla in a stand mixer until the mixture transforms into a light, airy texture with significant volume.
4. Sift together flour, baking powder, and ground hazelnuts in a separate bowl, ensuring a uniform dry mixture.
5. Delicately incorporate the cooled chocolate mixture into the egg mixture, followed by folding in the dry ingredients with minimal stirring to maintain the batter’s airiness.
6. Transfer the batter into the prepared pan and bake until the cake develops a subtle firmness, approximately 30-35 minutes.
7. Elevate the oven temperature to 350°F (175°C) in preparation for the meringue layer.
8. Whisk egg whites gradually, beginning at a moderate speed until soft peaks emerge, then incrementally introduce sugar and vinegar.
9. Intensify the whisking process, creating a glossy, stiff meringue that holds its shape dramatically.
10. Gently fold sifted cornstarch and cocoa powder into the meringue, maintaining its delicate structure.
11. Spread the chocolate meringue generously over the partially baked cake, creating an elegant, billowing top layer.
12. Return the cake to the oven, allowing the meringue to transform into a crisp, glossy crown with a subtle crackle.
13. After baking, permit the cake to rest and cool within the pan for 15-20 minutes, then carefully release from the springform.
14. Refrigerate the cake for a minimum of 2 hours to allow complete setting and flavor melding.
15. Before serving, dust the surface with a delicate veil of cocoa powder, enhancing both visual appeal and flavor complexity.

Notes

• Precise Temperature Control is Crucial for achieving the perfect texture in both cake and meringue layers, ensuring a professional-quality dessert.
• Prepare All Ingredients at room temperature before starting to guarantee smooth mixing and optimal volume in the cake batter and meringue.
• Gentle Folding Technique prevents deflating the delicate egg mixture, maintaining the light and airy structure of both cake and meringue components.
• Timing Matters significantly when whisking meringue – stop when glossy peaks form to prevent overbeating and losing the delicate structure.
• Cooling Process is essential for developing the cake’s complex flavors and allowing the meringue to set properly, creating a stunning textural contrast.
• Strategic Layering creates a beautiful visual and textural experience, combining rich chocolate cake with crisp chocolate meringue topping.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 348
• Sugar: 27 g
• Sodium: 25 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg