Chocolate Cinnamon Hazelnut Meringue Cake

Name: Chocolate Cinnamon Hazelnut Meringue Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp sifted confectioners sugar; 1 Tbsp cornstarch; 6 egg whites; 1 teaspoons ground cinnamon; 177 milliliters ground hazelnuts; 296 milliliters heavy whipping cream; 113 grams semisweet chocolate, chopped; 1 teaspoon unsweetened cocoa powder; 207 milliliters white sugar

Chocolate Cinnamon Hazelnut Meringue Cake might be just the dessert you are searching for. This recipe makes 8 servings with 382 calories, 6g of protein, and 26g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. 30 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of semisweet chocolate, ground cinnamon, egg whites, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 250 degrees F (125 degrees C). Line three baking sheets with parchment paper. With a pencil, draw 5 circles 9 inches in diameter on the parchment paper. It is best to trace around a cake pan or large saucepan.

Equipment you will use

Baking Paper

Baking Sheet

Cake Form

Sauce Pan

Oven

In a large clean bowl, whip the egg whites until soft peaks form. Gradually add the 3/4 cup plus 2 tablespoons of white sugar and beat until stiff peaks form. Sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture. Divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.

Ingredients you will need

Powdered Sugar

Hazelnut Meal

Corn Starch

Granulated Sugar

Egg Whites

Cinnamon

Spread

Equipment you will use

Bowl

Bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. Cool on wire racks.

Equipment you will use

Oven

Melt the semi-sweet chocolate over a double boiler until smooth.

Ingredients you will need

Semisweet Chocolate

Equipment you will use

Double Boiler

Spread over parchment paper or waxed paper into a 12x10 inch rectangle. When chocolate is set, cut the rectangle crosswise into 10-1 inch strips.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Baking Paper

Cut 8 of the strips into thirds.

Cut the remaining strips into fourths. Set aside.

To make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff.

Ingredients you will need

Powdered Sugar

Heavy Cream

Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake.

Ingredients you will need

Whipped Cream

Spread

Put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge.

Ingredients you will need

Whipped Cream

Equipment you will use

Pastry Bag

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, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.

Ingredients you will need

Whipped Cream

Cocoa Powder