Baking
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This is for a special occasion absolutely. A labour of love, especially a meringue enthusiast.
I love torte style cakes - rich, dense, multi-layered cakes that often use ground nuts or breadcrumbs instead of regular flour. Here we have layers of meringue and ganache.
The follow through of hazelnut liqueur (Frangelico) in the cream is divine.
It needs patience and time in the oven and gets even more squidgy and delicious the next day as it settles.
Serves 10-12. V.GF.
Pictured: Chocolate hazelnut meringue with Frangelico cream
Hazelnut Meringue -
Ingredients
- 8 egg whites
- 300g caster sugar
- 1 tbsp cornflour
- 2 tbsp cocoa
- 120g hazelnuts, roasted and skinned (once roasted rub the skin off in a clean tea towel) and lightly crushed
- Ganache -
- 400g dark choc
- 150ml cream
- 30ml dark rum
- Frangelico cream -
- 600ml cream
- ½ cup icing sugar
- 30-45ml Frangelico liqueur
- Meringue discs –
- Preheat oven to 100°C
Method
Whisk the egg whites with an electric mixer until stiff. Add the sugar in 3 separate additions, whisking 2 minutes between each addition. After last addition whisk a further 2 minutes
Add cornflour, cocoa, and hazelnuts. Gently fold together until just combined- do not over work as you will take the lovely air you incorporated out of the meringue
Divide the mixture between 3 trays lined with baking paper in a 28cm circle
Bake for 1 hour before turning the temp down to 80°C for 2 hours
Turn off the oven to let cool completely in the oven
Ganache –
Melt the chocolate and cream in a ceramic or glass bowl over simmering water without the water touching the bowl, remove from heat and stir in the rum. Let cool a little til runny but almost set
To assemble -
Pour half the ganache mix over one meringue disc, top with second disc of meringue, then add the other half of ganache on top then finally the last disc. Allow 2 hours to fully set.
Is even better then next day as it settles – do not fridge, just place in an airtight container
Frangelico Cream –
Whisk cream, sugar and Frangelico to soft peaks
To serve – dust with cocoa and icing sugar, and serve with a spoon of Frangelico cream on the side
Pictured: Chocolate hazelnut meringue with Frangelico cream
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
