Hazelnut-and-Chocolate Meringue Cake

Name: Hazelnut-and-Chocolate Meringue Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 170 grams bittersweet chocolate, melted and cooled; 170 grams cup mini chocolate chips; 10 servings Chocolate shavings, for garnish; 59 milliliters confectioners sugar; 6 larges egg whites, at room temperature; 355 milliliters granulated sugar; 198 grams 1/2 cups hazelnuts; 710 milliliters heavy cream; 1 pinch Pinch of salt; 2 teaspoons pure vanilla extract

You can never have too many dessert recipes, so give Hazelnut-and-Chocolate Meringue Cake a try. This gluten free recipe serves 10. One serving contains 701 calories, 8g of protein, and 49g of fat. From preparation to the plate, this recipe takes around 4 hours. Head to the store and pick up salt, granulated sugar, chocolate chips, and a few other things to make it today.

Instructions

Preheat the oven to 350 and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned.

Ingredients you will need

Hazelnuts

Spread

Toast

Equipment you will use

Baking Sheet

Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 22

Ingredients you will need

Nuts

Dry Seasoning Rub

Equipment you will use

Oven

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips.

Ingredients you will need

Granulated Sugar

Chocolate Chips

Egg Whites

Hazelnuts

Vanilla

Almonds

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.

Ingredients you will need

Spread

Equipment you will use

Oven

In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm.

Ingredients you will need

Powdered Sugar