Traditional recipes

Chocolate and Hazelnut Meringue Cake recipe

Chocolate and Hazelnut Meringue Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Hazelnut cake

Otherwise known as Vacherin - this cake consists of delicious layers of crisp hazelnut meringue, sandwiched together with whipped cream and garnished with strips of rich, dark chocolate. It's a truly decadent dessert.

4 people made this

IngredientsServes: 12

  • 6 egg whites
  • 175g caster sugar
  • 100g icing sugar, sieved
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornflour
  • 100g hazelnuts, lightly-roasted, de-skinned, cooled, processed in a food processor to fine/coarse crumbs
  • 115g plain chocolate, chopped
  • 300ml whipping cream
  • 1 tablespoon icing sugar, sieved
  • 1 teaspoon unsweetened cocoa powder

MethodPrep:1hr ›Cook:4hr ›Extra time:2hr setting › Ready in:7hr

  1. Preheat oven to 125 C / Gas 1/2. Line three baking trays with parchment paper. With a pencil, draw 5 circles 23cm in diameter on the parchment paper. It is best to trace around a cake tin or large saucepan.
  2. In a large clean bowl, beat the egg whites until soft peaks form. Gradually add caster sugar and beat until stiff peaks form. Sift together the 100g icing sugar, cinnamon and cornflour, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture. Divide the mixture evenly between the 5 circles, spread the meringue out to the edge of the drawn circle.
  3. Bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. Cool on wire racks.
  4. Melt the plain chocolate over a double boiler until smooth. Spread over parchment paper or greaseproof paper into a 30x25cm rectangle. When chocolate is set, cut the rectangle into 10-2.5cm strips. Cut 8 of the strips into thirds. Cut the remaining strips into fourths. Set aside.
  5. To make the filling, beat the whipping cream with the 1 tablespoon of icing sugar until stiff. Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use two-thirds of the remaining whipped cream to spread around the outside edge of the cake. Put the rest of the whipped cream into a piping bag and pipe rosettes around the edge. Place the 24 long chocolate strips vertically around the sides of the cake. Arrange the remaining pieces of chocolate on the top in the design of your choice. Dust the cake with cocoa powder for a dramatic finish, serve as soon as possible, as the meringue will soak up moisture from the whipped cream.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

by Ron

I made this recipe for some friends, and they loved it. The down side is the prep/cooking time. Also, due to oven space, I divided the meringue into only 3 (larger) layers.-01 Dec 2000

by Cathy Ewaschuk

This was a big hit. I used about two cups of cream to have thicker layers in between. The chocolate ribbons made for a nice presentation. My meringues weren't exactly the same size, so it wasn't perfect, but it still looked and tasted delicious. A really nice gluten free dessert.-13 Jan 2006

by love to cook

I made this as part of mis7up's fergotten treasure blog for my DH birthday. As he is celiac, all ingredients worked well. We loved this and the bit of cinnamon made it taste like "christmas" as my DS stated! Will be made again!-19 Dec 2011


For the hazelnut sponge

  • 3 free-range egg whites
  • 150g/5oz icing sugar
  • 3 free-range eggs
  • 150g/5oz ground hazelnuts
  • 50g/1¾oz plain flour
  • 25g/1oz unsalted butter, melted, plus extra for greasing

For the chocolate sponge

  • 4 free-range eggs
  • 110g/4oz caster sugar
  • 75g/3oz plain flour
  • 25g/1oz cocoa powder, sifted
  • 25g/1oz butter, melted

For the hazelnut cream

For the coffee flavoured meringue buttercream

  • 250g/9oz caster sugar
  • 5 free-range egg whites
  • 1 lemon, juice only
  • 110g/4oz butter, softened
  • 50ml/1¾fl oz cold strong coffee

To decorate


Chocolate mini egg and hazelnut meringue cake recipe

For me, part of the real magic of Easter lunch is that the menu is a moveable feast. Whereas Christmas is all about tradition and cooking everything exactly as we did the year before, what we eat for Easter Sunday changes each year. And that’s very much part of the fun.

We usually have lamb in some incarnation: sometimes a leg, cooked so slowly and gently that it melts in your mouth, but this year I’m serving a roasted rack of lamb, tender and juicy, doused in honey and a crackling of crumbled nuts and sweet dried fruits.


Hazelnut meringue cake with chocolate sauce

If you love meringues try this nutty meringue cake recipe. Ground toasted hazelnuts are folded through meringue and then baked to create layers for a cake. Finished with dark chocolate cream and sauce it's irresistable!

Preparation

Cooking

Skill level

Ingredients

4 egg whites
1½ cups (330 g) caster sugar
1 teaspoon vanilla extract
½ teaspoon vinegar
1¼ cups (125 g) toasted ground hazelnuts
125 g dark chocolate, broken into pieces
¾ cup (185ml) cream
icing sugar, to dust

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: at least 1 hour

Preheat oven to 180˚C. Grease and line base and sides of two 20cm sandwich cake pans.

Using an electric mixer, whisk egg whites until firm peaks form. Add 1 cup of sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla and vinegar and whisk for 20 seconds.

Gently fold though hazelnuts. Divide mixture evenly into prepared pans, smoothing top with a spatula. Bake for 35 minutes, until pale golden and firm. Cool in pans before turning out.

Meanwhile, make chocolate sauce. Place chocolate and ½ cup water in a small saucepan on low heat and stir until melted. Add remaining sugar and another ¾ cup water and stir frequently until dissolved. Simmer for 10 minutes, until thickened. Remove from heat and cool.

Whip cream and stir through ¼ cup of chocolate sauce. Spread onto one meringue round and top with other round. Cover and refrigerate overnight or for at least 1 hour until ready to serve. Dust with icing sugar and serve cut into wedges drizzled with remaining chocolate sauce.


Hazelnut-chocolate cake

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

Ingredients

  • 7 eggs, at room temperature
  • 7 egg yolks, at room temperature
  • 400 gm caster sugar
  • 250 gm plain flour
  • 140 gm cornflour
  • ¾ tsp baking powder
  • 100 gm hazelnut meal
  • 250 gm butter, melted and cooled, plus extra for greasing
  • 130 ml vegetable oil
  • 300 gm mascarpone
  • 20 gm brown sugar
  • 2 tbsp espresso-strength coffee mixed with 1 tbsp coffee-flavoured liqueur
  • Chocolate curls and gold cachous, to serve
  • 100 gm eggwhite
  • 100 gm caster sugar
  • 100 gm pure icing sugar, sieved
  • 1½ tbsp Dutch-process cocoa
  • 2 tsp cornflour
  • 2 tsp very strong espresso coffee
  • 300 ml pouring cream
  • 300 gm dark chocolate (50%-60% cocoa solids), coarsely chopped
  • 40 gm unsalted butter
  • 20 gm liquid glucose
  • 300 ml pouring cream
  • 80 ml coffee-flavoured liqueur
  • 300 gm dark chocolate (50%-60% cocoa solids), finely chopped
  • 100 gm milk chocolate, finely chopped
  • 4 egg yolks

Method

Notes

For chocolate collars, cut strips of acetate long enough to wrap around each cake and spread thinly with melted, preferably tempered dark chocolate. Wrap around cakes once they’re assembled, chocolate side in, refrigerate until set, then carefully peel back the acetate, decorate and serve.


Chocolate & Hazelnut Meringue Cake

Recipe from Martha Stewart via Tartlette.
Makes one 9-inch cake (scale recipe 2/3 for a 7″ mini cake – this converter might help).

Ingredients:

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

Directions:

Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment paper. Butter parchment and set aside.

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 in hazelnut mixture.

After 25 minutes, remove cake from oven. Using a large offset spatula, quickly spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 35 minutes. Transfer pan to a wire rack let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

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Recipe Summary

  • 5 large egg whites
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet chocolate
  • ⅓ cup blanched whole hazelnuts, toasted and finely chopped

Place egg whites in a large bowl beat with a mixer at high speed until foamy. Add cream of tartar and salt, beating until soft peaks form. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla beat 1 minute.

Cover two baking sheets with parchment paper. Spoon 24 (2-inch-round) mounds onto prepared baking sheets. Place in oven bake at 250° for 1 hour or until dry to touch, rotating pans halfway through cooking. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off. Cool meringues in oven 1 hour. Remove from oven carefully remove meringues from paper.

Place chocolate in a medium glass bowl. Microwave at HIGH 1 minute or until almost melted, stirring until smooth. Dip side of each meringue in melted chocolate and chopped hazelnuts.


Chocolate meringue cake

  • 240g dark chocolate, chopped
  • 180g unsalted butter, chopped
  • 2 eggs
  • 4 eggs, extra, separated
  • ½ cup (90g) light brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup (50g) plain (all-purpose) flour, sifted
  • ½ teaspoon baking powder, sifted
  • ⅓ cup (40g) almond meal (ground almonds)
  • 1 cup (220g) caster (superfine) sugar
  • 1 teaspoon white vinegar
  • 3 teaspoons cornflour (cornstarch), sifted
  • ¼ cup (25g) cocoa powder, sifted, plus extra for dusting
  1. Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Allow to cool slightly.
  2. Place the eggs, extra yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, the flour, baking powder and almond meal and gently fold to combine. Pour into the tin and bake for 35–40 minutes. Allow to cool in the tin slightly.
  3. Increase the oven temperature to 180°C (350°F). Place the extra egg whites in a cleaned bowl of the electric mixer and whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl, add the vinegar and whisk for 2–3 minutes or until the meringue is thick and glossy. Add the cornflour and cocoa and fold to combine.
  4. Spoon the meringue mixture onto the cake and spread evenly. Return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp. Allow to cool in the tin for 15–20 minutes. Gently run a knife around the inside edge of the tin and remove the ring. Allow to cool to room temperature before refrigerating for 2 hours.
  5. Place the cake on a cake stand or plate and dust with the extra cocoa to serve. Serves 8–10

Note: Don’t be worried if the cake cracks or collapses a little – it’s supposed to look a bit rustic.


Set the oven rack to the middle of your oven, and preheat to 400°F (200°C). Grease an 8-inch round cheesecake pan with butter and set aside. (An 8-inch springform pan will work just fine as well.)

Melt the chocolate over a double boiler. Start by setting a small pot of water to boil on the stove. Once the water is boiling, reduce the heat to low and set a heatproof bowl into the pot so that it rests on top and does not fall in. Add the chocolate to the bowl and stir constantly until completely melted. Remove the chocolate from the heat and allow to cool completely.

Spread the nuts evenly on a rimmed baking sheet. When the oven is at temperature slide the baking sheet into the oven. Roast nuts until they are golden brown, about 6 minutes. Remove nuts from oven and allow to cool completely. Lower oven temperature to 350°F (180°C).

Using a dry, rough washcloth, rub the nuts together to remove most of the skins. Transfer the nuts to the bowl of a food processor and pulse until they form a semi-fine powder, about the texture of coarse sand, 10 to 12 short pulses. Do not over chop, or you'll end up with an oily, separated mess. Set aside ground nuts.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Add eggs and vanilla, beating until mixed. Add flour, salt, and cinnamon, beating for another 30 seconds. Pour in the ground hazelnuts and scoop in chocolate, beating until well mixed, about 1 minute.

Pour the batter into the greased pan and bake until a toothpick inserted in the middle of the cake comes out with just a few streaks of matte-looking chocolate, about 30 minutes. The middle may still look a little underdone, which is fine as long as the toothpick isn't covered with what looks like wet chocolate batter. Once done, remove the cake from the oven and allow to cool in the pan on a cooling rack.

Once the cake is cool, carefully remove the sides of the pan. Invert the cake onto a serving platter and remove the parchment circle. Let sit for 20 minutes before dusting liberally with powered sugar for garnish. Serve immediately or seal in plastic before storing in the refrigerator.


Chocolate and Hazelnut Meringue Cake recipe - Recipes

Adapted from Martha Stewart (courtesy of Tartelette)

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 (or vanilla)
1 1/2 tablespoons rum (optional)(not with us!)
1/4 teaspoon salt

For the meringue:
4 ounces bittersweet chocolate, roughly chopped (1 cup)
1 cup hazelnuts (about 4 ounces), toasted and skinned and roughly chopped
1 tablespoon cornstarch
4 large egg whites
3/4 cup sugar

Prepare the cake:
Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment paper. Butter parchment and set aside.
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.

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 in hazelnut mixture.

Assemble and Finish:
Remove cake from oven. Using a large offset spatula, spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Note: As Helen advises in her blog, the cake tastes awesome at room temperature, but it goes to another level of amazing once it sits in the fridge for a bit. The cake base becomes denser and more velvety, and the meringue layer has more tooth.


Watch the video: How to make a Chocolate Hazelnut Meringue - Preview (December 2021).