Choc-hazelnut meringue cake

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:
• ab8179

  21 October 2011

  ab8179 rated and commented on this recipe

  

  We used slightly larger spring form tins, so the meringue ended up thinner, and it actually worked perfectly well. We also added a little coffee to the filling to give it an added dimension, and it was just delicious. Fantastic recipe.

  Flag as inappropriate

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

  Your name: Reason:
• Cook from Ontario

  04 January 2012

  Cook from Ontario commented on this recipe

  Has anyone made the meringue the day before serving?

  Flag as inappropriate

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

  Your name: Reason:
• LittleJones

  29 January 2012

  LittleJones rated and commented on this recipe

  

  Mine is unfortunately much flatter than the picture and it sank a bit in the middle which was disappointing. The fact my scales aren't working so I had to guess the amount of sugar probably didn't help :) I'll have another go at this when my new scales arrive, as the recipe has definitely got potential. It was a bit sweet for my taste and there was too much filling so I'll use less cream and mascarpone next time. I think it would be nicer if the filling had more of that lovely bitterness you get with dark chocolate.

  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 £60 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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt 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

Advertisement

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.