Chocolate and Hazelnut Meringue with Cream Recipe
This cake does not have a sponge, only Meringue and Cream. You will add both chocolate chips and melted Chocolate. You will also add Hazelnut.
The hard part of this cake is to keep the Meringue from falling apart when you assemble it. It is harder when you add chocolate to the Meringue because it becomes ‘less stiff’ after you pour in the melted Chocolate.
Chocolate and Hazelnut Meringue with Cream Ingredients.
1 1/2 cups Hazelnuts
6 egg whites
Pinch of salt
1 teaspoon of white vinegar (this takes away the egg taste of your meringue)
1 1/2 cups of granulated sugar
2 teaspoons vanilla extract
1 teaspoon of almond extract
1 cup of chocolate chips
1 cup of melted chocolate
700 ml (or 3 cups) of cream
1/4 cup of icing sugar
Chocolate and Hazelnut Meringue with Cream Step by Step
Preheat oven to 180C. Use to round baking trays and spray with grease.
Step 1. Separate egg whites from the egg yolks. Whisk the egg yolks with a pinch of salt and 1 teaspoon of white vinegar until soft peaks form. Slowly add the granulated sugar and mix it in until the mixture is soft. Add vanilla and almond extracts. Add hazelnuts and chocolate chips. Pour in the melted chocolate.
Step 2. Spread the Meringue in two round pans. Bake in the oven for 45 to 50 minutes.
Step 3. Mix the cream with the icing sugar until it is fully formed cream.
Step 4. Let the Meringue cool completely before adding the cream. Add the cream on the layers and stack the two Meringue pieces. Finish with cream on top. Add chocolate chips on top as decoration.
Step 5. Leave in the freezer between servings.
Chocolate and Hazelnut Meringue with Cream Cup Cake Version
You can scoop a few tablespoons of the Meringue mix into a cupcake maker and create a mini version of the cake above. 🙂 Enjoy.