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