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Chocolate-Hazelnut Meringue Cake
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Chocolate-Hazelnut Meringue Cake

1 Hour 20 Minutes
20 Min Prep
1 Hr 20 Min Cook
You could make a meringue topping with a jar of chocolate-hazelnut spread. But this cake deserves the best. (You're going to need some real hazelnuts.)
What You Need
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16 servings
Original recipe yields 16 servings
Chocolate Cake
6 whole egg s, separated
1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), melted
1 Tbsp. vanilla
1/4 tsp. salt
1/4 tsp. Meringue Topping
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), coarsely chopped
1 cup toasted coarsely chopped hazelnuts
1 Tbsp. cornstarch
4 egg white s
3/4 cup granulated sugar
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Let's Make It
1
Heat oven to 350ºF.
2
Chocolate Cake

3
Cover bottom of 9-inch springform pan with parchment. Beat 6 egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition. Blend in melted chocolate, vanilla and salt.
4
Add 1/3 of the egg whites to chocolate batter; stir gently just until blended. Repeat in 2 batches with remaining egg whites. Pour into prepared pan. Bake 30 min. Meanwhile, prepare Meringue Topping.
5
Meringue Topping

6
Combine chopped chocolate, nuts and cornstarch. Beat 4 egg whites in clean large bowl with mixer on high speed until foamy. Gradually beat in granulated sugar until soft peaks form. Gently stir in chopped chocolate mixture.
7
Remove cake from oven. Spoon Meringue Topping over cake, spreading to edge of pan to completely cover cake and seal meringue to edge of pan.
8
Bake 25 to 30 min. or until cake is done and meringue is lightly browned. Cool cake in pan 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.
Kitchen Tips
How to Skin Hazelnuts
To skin nuts, place in mesh bag; rub between your hands over sink. The skins will fall and only the “skinned” nuts will remain in the bag.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Size Wise
The delicate meringue topping is the perfect complement to the dense chocolate cake base of this impressive dessert. Why wait? Enjoy a slice at your next special occasion.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 130mg
6%
Total Carbohydrates 32g
12%
Dietary Fibers 3g
11%
Sugars 26g
52%
Protein 6g
12%
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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