Chocolate-Hazelnut Meringue Cake

Meringue cakes, also known as pavlova, are believed to have originated in Australia and New Zealand and are named after the famous Russian ballerina Anna Pavlova.

This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Chocolate-Hazelnut Meringue Cake

Cooking Method: Baking Cuisine: International Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 120 min Total Time 3 hrs 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 piece Egg whites
• 1.5 cup Granulated sugar
• 2 tablespoon Cocoa powder
• 1 tablespoon Cornstarch
• 1 teaspoon White vinegar
• 1 teaspoon Vanilla extract
• ¹⁄₄ pinch Salt
• ¹⁄₂ cup Hazelnuts, roasted and chopped
• ¹⁄₂ cup Semi-sweet chocolate, chopped
• 1 cup Whipping cream
• 2 tablespoon Powdered sugar
• 1 tablespoon Cocoa powder, for dusting

Instructions

1. Preheat the oven to 300°F (150°C) and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
3. Sift in the cocoa powder and cornstarch, and gently fold into the meringue mixture. Add the white vinegar, vanilla extract, and salt, and fold until well combined.
4. Divide the meringue mixture evenly between the prepared cake pans. Smooth the tops with a spatula and sprinkle the chopped hazelnuts and chopped chocolate over the meringue.
5. Bake in the preheated oven for 60 minutes, or until the meringue is crisp and dry. Turn off the oven and leave the meringue cakes inside to cool completely.
6. In a chilled mixing bowl, whip the whipping cream and powdered sugar until stiff peaks form.
7. Place one meringue cake on a serving plate and spread half of the whipped cream on top. Place the second meringue cake on top and spread the remaining whipped cream on top.
8. Dust the top of the cake with cocoa powder and refrigerate for at least 2 hours before serving.
9. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.