Friday, October 21, 2011

Chocolate and Hazelnut Meringue Cake

I found this recipe today... looks delicious don't you think? If anyone makes it this weekend can you tell me if it tastes as good as it looks in the picture??!!

For the cake:
10 tablespoons unsalted butter
3/4 cup firmly packed light-brown sugar
6 large eggs, separated
340gms bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt
For the meringue:
1 cup bittersweet chocolate, roughly chopped
1 cup hazelnuts, toasted, skinned and roughly chopped
1 tablespoon cornstarch
4 large egg whites
3/4 cup sugar

Prepare the cake:
Preheat oven to 180°C. Grease a round cake tin, and line the bottom with baking paper. Set aside.
Whip the butter and brown sugar until pale and smooth at medium speed, for about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum (if using), and salt. Beat until combined. Transfer to a clean bowl and wash your mixing bowl thoroughly.
In a clean bowl beat the 6 egg whites on high speed until soft peaks form, this should take about 2 minutes. Fold one-third of the egg whites into the chocolate mixture. Fold in remaining egg whites and pour batter into prepared tin, and bake 25 minutes.

Prepare the meringue:
Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites into a clean bowl and beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, this should take about 8 minutes. Fold in the chocolate hazelnut mixture.

Assemble and Finish:
Remove cake from oven. Using a spatula, spread meringue mixture on top of cake using as little strokes as possible so as not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer cake tin to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of tin. Let cool for about 30minutes before slicing and serving.

Posted by Carina / Citta Design team

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