Chocolate Cinnamon Hazelnut Meringue Cake
Meringue cakes have been enjoyed since the 17th century and were originally made with just egg whites and sugar.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Chocolate Cinnamon Hazelnut Meringue Cake
Ingredients
Instructions
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Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
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In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
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Gently fold in the ground hazelnuts, cocoa powder, and ground cinnamon.
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Transfer the meringue mixture onto the prepared baking sheet and shape it into a round cake, creating a well in the center.
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Bake for 1 hour, then turn off the oven and let the meringue cake cool completely in the oven.
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In a small saucepan, melt the dark chocolate over low heat. Remove from heat and let it cool slightly.
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In a separate bowl, whip the whipping cream until soft peaks form.
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Pour the melted chocolate into the well of the cooled meringue cake. Top with whipped cream and sprinkle with toasted and chopped hazelnuts.
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Refrigerate for at least 2 hours before serving.
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Enjoy your delicious Chocolate Cinnamon Hazelnut Meringue Cake!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
