Hazelnut meringue and chocolate layer cake
- Janine Ratcliffe
Save recipe
A little effort
Prep: 30 mins
Cook: 2 hrs
plus cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Impress friends and family this festive season with this showstopping meringue cake
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Best ever chocolate layer cake
A star rating of 5 out of 5.1 rating
Baked alaska
A star rating of 5 out of 5.1 rating
Brown sugar meringues with rhubarb compote
A star rating of 5 out of 5.1 rating
Try our recipe for hazelnut meringue and chocolate layer cake, then try our dark chocolate and hazelnut meringue pie, Black Forest pavlova or Eton mess traybake.
Hazelnut meringue and chocolate layer cake recipe
Ingredients
Nutrition
-
150g blanched hazelnuts
-
6 egg whites
-
350g golden caster sugar
-
oil
for the baking sheet
-
dark chocolate
shaved, to finish
HAZELNUT BRITTLE
- 50g blanched and toasted hazelnuts
- 100g caster sugar
GANACHE
-
150g dark chocolate
chopped
-
200ml double cream
BOOZY CREAM
- 600ml double cream
- 4 tbsp Irish cream or other sweet liqueur
- 2 tbsp icing sugar
Nutrition: per serving
- kcal694
- fat52g
- saturates26.3g
- carbs47.4g
- sugars45.7g
- fibre2.5g
- protein6.6g
- salt0.1g
Ad
Method
-
step 1
Cut three sheets of baking paper and draw a 20cm diameter circle on each. Put on two or three large baking sheets.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Toast the hazelnuts in a pan until pale golden, then cool. Whizz in a food processor until finely ground.
-
step 3
Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks. Add the sugar a couple of tablespoons at
a time and keep whisking until glossy stiff peaks form. Fold in the hazelnuts. Divide the mixture into three and spread out to fit the circles. -
step 4
Turn down the oven to 140C/120C fan/gas 1. Bake for 1 hr 30 mins. Turn off the oven and leave the meringues to cool inside for 2 hrs. If making ahead, you can then store these between sheets of baking paper in an airtight container.
-
step 5
To make the brittle, halve the nuts, getting rid of any dust. Heat the sugar in a small pan until it has melted and turned into a deep brown caramel. Tip in the nuts, swirl, then tip onto an oiled baking sheet. Leave to cool then break into shards.
-
step 6
For the ganache, put the chocolate into a large bowl. Put the cream into a pan and bring to a simmer, then pour it over the chocolate and allow to sit for a couple of minutes before stirring to combine. Cover and cool to room temperature, so that it has a spreadable consistency. For the boozy cream, put everything in a bowl then whisk to soft peaks.
-
step 7
To finish spread a third of the ganache over the three meringues, followed by a third of the cream. Stack the meringues carefully on top of each other, then scatter over the brittle shards and add chocolate shavings to finish.
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue