Choc-hazelnut meringue cake

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olive magazine

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Recipe by olive magazine

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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.

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• shoe2boot

  17 August 2008

  shoe2boot rated this recipe

  

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• 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!

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• 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

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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

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Difficulty and servings

Serves 6

Preperation 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

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