Choc-hazelnut meringue cake

Recipe uploaded by

olive magazine

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making meringues

1. Heat the oven to 190C/fan 170C/gas 5. Line two 18cm-20cm springform tins with foil and oil the foil.
2. Whiz the nuts in a processor until finely ground. Whisk the egg whites in a bowl until stiff peaks form.
3. Whisk in most of the sugar, a spoonful at a time, until a shiny, stiff meringue. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
4. Bake for 35 -40 minutes, then cool in the tins in the oven. When the meringues are cold, peel off the foil. Put a meringue, top-side down, on a plate. Melt the chocolate, then leave to cool a little. Whisk the mascarpone and cream together until spoonable, then fold through the chocolate. Spread a layer over the base and then put another meringue layer on top.

Per serving

743 kcalories, protein 8.8g, carbohydrate 65g, fat 51.2 g, saturated fat 23.1g, fibre 2g, salt 0.3 g

Latest comments and suggestions

• shoe2boot

  17 August 2008

  shoe2boot commented on this recipe

  Absolutely delicious :o) Very light but with a nice nutty texture. Made this for my father-in-law who loves meringues 1st and cake 2nd so it was perfect for him. Cutting and oiling the tin foil was fiddly but worth it when it all peeled off easily. Be sure to really pat down the mixture in the tins so as not to leave any air pockets. Would definately make again and have already been asked to by other members of the family who tasted it :o) Will use the leftover egg yolks to make a bernaise sauce for peppered steak so no waste or worrying what to do with 5 egg yolks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shoe2boot

  17 August 2008

  shoe2boot rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elle01527

  25 August 2008

  elle01527 rated and commented on this recipe

  

  Delicious!!! This is the best tasting pudding I've ever made. It did not look as perfect as the picture, but it tasted incredible. Would 100% make again. Everyone who tried it, loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Conr

  21 December 2008

  Conr commented on this recipe

  This cake is the future am only 14 my mum and dad went out and they came back and i had this made it made their christmas they sed sa a scored sum extra brownie points lol

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• my_dunh

  02 May 2009

  my_dunh rated and commented on this recipe

  

  Far too sweet!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mary marney

  28 June 2009

  mary marney rated and commented on this recipe

  

  YUMMY

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3818/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 150g toasted hazelnuts , whole or chopped
• 5 egg whites
• 275g golden caster sugar
• 1 tbsp white vinegar
• 100g dark chocolate
• 142ml carton double cream
• 250g tub mascarpone
• icing sugar , to taste

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 35 mins

Ingredients

• 150g toasted hazelnuts , whole or chopped
• 5 egg whites
• 275g golden caster sugar
• 1 tbsp white vinegar
• 100g dark chocolate
• 142ml carton double cream
• 250g tub mascarpone
• icing sugar , to taste

Per serving

743 kcalories, protein 8.8g, carbohydrate 65g, fat 51.2 g, saturated fat 23.1g, fibre 2g, salt 0.3 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk