Chocolate and hazelnut meringue cake
Ingredients
for 12 pieces
| 200 g | dark chocolate, cut into pieces |
| 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 |
| 3 | egg whites |
| 1 tsp | white wine vinegar |
| 1 pinch | salt |
| 150 g | finest sugar |
| 1 tbsp | cocoa powder |
| a little | cocoa powder |
How it's done
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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