Dreamy Chocolate Hazelnut Meringue Cake Recipe for Sweet Tooth

Sweet layers of decadence await with this chocolate hazelnut meringue cake that promises pure indulgence.

Delicate meringue meets rich chocolate in a dance of textures and flavors.

Each slice tells a story of culinary elegance and careful craft.

The crisp meringue contrasts beautifully with silky chocolate layers, creating a dessert that stops conversations.

Hazelnuts add a nutty crunch that elevates every single bite.

Whipped cream and chocolate ganache bind these elements into a symphony of deliciousness.

This showstopping dessert will make you the star of any gathering, turning an ordinary moment into an extraordinary celebration.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 55-60 minutes

Total Time: 2 hours 30 minutes (including chilling)

Calories: 290 kcal

Servings: 9

Chocolate Hazelnut Meringue Cake Ingredients

• Chocolate: Rich, deep flavor that creates a luxurious foundation with smooth, melt-in-your-mouth texture. Choose high-quality dark chocolate with at least 70% cocoa content.
• Butter: Adds richness and helps create a tender crumb. Select unsalted butter for better flavor control.
• Eggs: Provide structure and moisture to the cake. Use fresh, room-temperature eggs for best results.
• Egg Yolks: Enhance richness and create a silky texture. Ensure they are free from any shell fragments.
• Granulated Sugar: Sweetens and helps create a light, airy cake structure. Use fine-grain sugar for smooth incorporation.
• Vanilla: Adds depth and complements chocolate flavor. Opt for pure vanilla extract for the most authentic taste.
• Flour: Provides structure to the cake. Use all-purpose flour for consistent results.
• Baking Powder: Helps the cake rise and become fluffy. Check expiration date for maximum effectiveness.
• Ground Hazelnuts: Adds nutty flavor and interesting texture. Toast nuts before grinding for enhanced flavor.

• Egg Whites: Create light, airy meringue with crisp exterior. Use fresh, room-temperature whites for best volume.
• Sugar: Stabilizes and sweetens the meringue. Superfine sugar dissolves more easily.
• Vinegar: Helps stabilize egg whites and create glossy texture. White vinegar works best.
• Cornstarch: Provides structure and prevents weeping. Use fresh, high-quality cornstarch.
• Cocoa Powder: Adds rich chocolate flavor to meringue. Choose Dutch-processed cocoa for deep color.

• Cocoa Powder: Used for dusting and adds final touch of chocolate elegance. Sift for smooth, even coating.

Tools for Layering and Baking Chocolate Hazelnut Meringue Cake

• Electric Stand Mixer: Essential for whipping eggs and creating fluffy meringue, with whisk attachment for perfect texture.
• Springform Cake Pan (9-inch): Crucial for easy cake removal and ensuring clean, professional presentation.
• Heatproof Bowl: Needed for melting chocolate and butter safely over simmering water.
• Parchment Paper: Prevents cake from sticking and helps with smooth cake release.
• Whisk: Perfect for folding ingredients and creating smooth meringue mixture.
• Sifter: Helps blend dry ingredients like cornstarch and cocoa powder evenly.
• Knife: Used for running around cake edges to loosen from pan.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.
• Spatula: Helps gently fold ingredients without deflating the batter.

How to Assemble a Chocolate Hazelnut Meringue Cake

• Chocolate Base Preparation

Create a delightful foundation by warming the oven and preparing a springform pan. Carefully melt chocolate and butter using a gentle double boiler technique, allowing the mixture to cool smoothly.

• Egg and Sugar Fusion

Whip eggs and sugar into a cloud-like mixture, transforming them into a fluffy, pale creation. Gently incorporate flour and ground hazelnuts, folding with a light touch to preserve the airiness.

• Meringue Magic

Craft a glossy chocolate meringue by whisking egg whites into soft peaks. Gradually introduce sugar and create a luxurious, shiny topping that will crown the cake with elegance.

• Layering and Baking

Carefully spread the meringue over the partially baked cake base. Allow the oven to transform the layers into a harmonious dessert with crisp meringue and rich chocolate undertones.

• Finishing Touches

Let the cake rest and cool completely. When ready to serve, dust with a delicate veil of cocoa powder, creating a sophisticated and inviting presentation that hints at the delectable layers beneath.

Tips for Perfect Meringue in Chocolate Hazelnut Meringue Cake

• Enhance the chocolate flavor by using high-quality dark chocolate with 70% cocoa content for a richer, more complex taste.
• Swap ground hazelnuts with almonds or pecans to introduce different nutty undertones and create a unique flavor profile.
• Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve perfect, glossy meringue peaks every time.
• Prepare the cake base a day in advance and store it covered at room temperature to save time on the day of serving.
• Garnish with toasted chopped hazelnuts, a drizzle of melted chocolate, or a dollop of whipped cream to elevate the dessert's visual appeal and taste.

Serve Chocolate Hazelnut Meringue Cake with Style

• Elegant Dessert Plating: Slice the cake on a pristine white porcelain plate, garnishing with a delicate sprinkle of chopped hazelnuts and a small quenelle of fresh whipped cream on the side.
• Chocolate Lover's Dream: Drizzle warm chocolate sauce over each slice, creating a stunning contrast against the crisp meringue and rich chocolate cake base, enhancing the decadent flavor profile.
• Coffee Pairing Moment: Serve alongside a steaming espresso or cappuccino to complement the deep chocolate and nutty notes, creating a sophisticated dessert experience that delights the senses.
• Seasonal Presentation: Garnish with fresh seasonal berries like raspberries or strawberries, adding a bright pop of color and a tart contrast to the rich chocolate and sweet meringue texture.

Storing Chocolate Hazelnut Meringue Cake the Right Way

• Fridge Storage Magic: Keep your chocolate hazelnut meringue cake covered in an airtight container for up to 3-4 days. The cake maintains its delightful texture and rich flavor when chilled properly.
• Temperature Shield: Store the cake in the refrigerator at a consistent 40°F (4°C) to prevent meringue from becoming soggy and preserve its delicate crispness. Always place on a flat shelf away from strong-smelling foods.
• Freezing Strategy: Wrap individual cake slices in plastic wrap, then aluminum foil for successful freezing. These protected portions can stay fresh for 2-3 weeks. Thaw overnight in the refrigerator for best texture restoration.
• Serving Temperature Trick: Remove the cake from the refrigerator 15-20 minutes before serving. This gentle warming allows flavors to bloom and meringue to soften slightly, creating a more luxurious eating experience.

Heavenly Chocolate Hazelnut Meringue Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

• Total Time: 2 hours 30 minutes (including chilling)
• Yield: 9 1x

Print Recipe

Description

Rich layers of chocolate hazelnut meringue cake combine silky ganache and crunchy meringue for an elegant French-inspired dessert. Delicate textures and intense flavors invite you to savor each luxurious bite.

---

Ingredients

Scale 1x2x3x

• 240 g (8.5 oz) dark chocolate, chopped
• 220 g (7.8 oz) granulated sugar
• 50 g (1.8 oz) all-purpose flour, sifted
• 40 g (1.4 oz) toasted and ground hazelnuts (or ground almonds)
• 25 g (0.9 oz) cocoa powder, sifted
• 1 tbsp cornstarch, sifted
• ½ tsp baking powder, sifted
• 1 tsp white vinegar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Workspace: Preheat oven to 325°F (160°C) and line a springform pan with parchment paper.
2. Chocolate Base: Melt chocolate and butter in a double boiler until smooth, then allow to cool slightly.
3. Egg Mixture: Whip eggs, egg yolks, sugar, and vanilla in a stand mixer until light and voluminous.
4. Dry Ingredients: Sift flour, baking powder, and ground hazelnuts together to create a uniform mixture.
5. Combine Batters: Gently fold cooled chocolate into egg mixture, then incorporate dry ingredients with minimal stirring to preserve airiness.
6. Initial Baking: Pour batter into prepared pan and bake until cake sets, roughly 30-35 minutes.
7. Meringue Preparation: Increase oven temperature to 350°F (175°C) and whisk egg whites at moderate speed until soft peaks form.
8. Meringue Completion: Gradually add sugar and vinegar, whisking to create a glossy, stiff meringue that maintains its shape.
9. Meringue Finishing: Fold sifted cornstarch and cocoa powder into meringue, preserving its delicate structure.
10. Layer Assembly: Spread chocolate meringue over partially baked cake, creating an elegant, billowing top layer.
11. Final Baking: Return cake to oven, allowing meringue to transform into a crisp, glossy crown with subtle crackle.
12. Cooling Process: Let cake rest in pan for 15-20 minutes, then carefully release from springform.
13. Chilling: Refrigerate for minimum 2 hours to set and meld flavors.
14. Serving: Dust surface with cocoa powder to enhance visual appeal and flavor complexity.

Notes

• Workspace Precision: Ensure all ingredients are at room temperature for optimal mixing and texture development.
• Chocolate Melting Technique: Use low, steady heat when melting chocolate and butter to prevent scorching or seizing.
• Meringue Mastery: Clean, grease-free whisks and bowls are crucial for achieving perfect egg white peaks.
• Cooling Crucial: Allow the cake to cool completely before refrigerating to prevent condensation and maintain structural integrity.

• Prep Time: 30 minutes
• Cook Time: 55-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 290
• Sugar: 24 g
• Sodium: 5 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg