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.
Ingredients
Scale
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
Instructions
- Meticulously prepare your baking workspace by heating the oven to 325°F (160°C) and carefully lining a round springform pan with parchment paper.
- 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.
- Whip eggs, additional egg yolks, sugar, and vanilla in a stand mixer until the mixture transforms into a light, airy texture with significant volume.
- Sift together flour, baking powder, and ground hazelnuts in a separate bowl, ensuring a uniform dry mixture.
- 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.
- Transfer the batter into the prepared pan and bake until the cake develops a subtle firmness, approximately 30-35 minutes.
- Elevate the oven temperature to 350°F (175°C) in preparation for the meringue layer.
- Whisk egg whites gradually, beginning at a moderate speed until soft peaks emerge, then incrementally introduce sugar and vinegar.
- Intensify the whisking process, creating a glossy, stiff meringue that holds its shape dramatically.
- Gently fold sifted cornstarch and cocoa powder into the meringue, maintaining its delicate structure.
- Spread the chocolate meringue generously over the partially baked cake, creating an elegant, billowing top layer.
- Return the cake to the oven, allowing the meringue to transform into a crisp, glossy crown with a subtle crackle.
- After baking, permit the cake to rest and cool within the pan for 15-20 minutes, then carefully release from the springform.
- Refrigerate the cake for a minimum of 2 hours to allow complete setting and flavor melding.
- 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