Chocolate Hazelnut Meringue Cake
Meringue cake is believed to have originated in Switzerland in the 17th century and has since become a popular dessert around the world.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Chocolate Hazelnut Meringue Cake
Ingredients
Instructions
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Preheat the oven to 150°C (300°F) and line two baking sheets with parchment paper.
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In a food processor, grind the hazelnuts until fine.
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In a large bowl, whisk the egg whites until stiff peaks form.
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Gradually add the granulated sugar while continuing to whisk until the mixture is thick and glossy.
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Gently fold in the ground hazelnuts and cocoa powder.
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Divide the mixture into three equal portions and spread each portion onto a prepared baking sheet, shaping into a circle.
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Bake for 45-50 minutes or until the meringue is crisp and dry.
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Melt the dark chocolate in a heatproof bowl over simmering water.
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In a separate bowl, whip the whipping cream, powdered sugar, and vanilla extract until soft peaks form.
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Place one meringue layer on a serving plate and spread a layer of whipped cream on top.
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Drizzle some melted chocolate over the cream and sprinkle with fresh raspberries.
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Repeat with the remaining meringue layers, whipped cream, chocolate, and raspberries.
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Allow the cake to rest in the refrigerator for at least 2 hours before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
