Chocolate and hazelnut meringue cake

Chocolate and hazelnut meringue cake

Total: 1 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 374 kcal
, Fat: 25 g
, Carbohydrate: 31 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

200 g dark chocolate, cut into pieces

Cake mixture

120 g butter, soft
70 g sugar
1 pinch salt
3 egg yolks
3 tbsp milk
120 g ground hazelnuts
50 g white flour
½ tsp baking powder
50 g hazelnuts, coarsely chopped
1 organic orange, use grated zest

Meringue

3 egg whites
1 tsp white wine vinegar
1 pinch salt
150 g finest sugar
1 tbsp cocoa powder

Return to the oven

a little cocoa powder
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Utensils

One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.

How it's done

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Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Cake mixture

Place the butter in a bowl, beat in the sugar and salt. Whisk in the egg yolks one at a time, continue to mix until the mixture becomes lighter in colour. Stir in the chocolate and milk. Combine the hazelnuts, flour and baking powder, stir into the mixture. Mix in the hazelnuts and orange zest. Transfer the cake mixture to the prepared tin.

To bake

Approx. 10 mins. in the lower half of an oven preheated to 180°C.

Meringue

Beat the egg whites with the vinegar and salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Sieve the cocoa powder over the beaten egg whites, mix carefully and spread on top of the cake.

Return to the oven

Bake for approx. 20 mins., remove and allow to cool slightly. Remove the tin frame, slide the cake onto a cooling rack along with the baking paper, leave to cool. Dust with cocoa powder.

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