Choc-hazelnut meringue cake

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• 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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• my_dunh

  02 May 2009

  my_dunh rated and commented on this recipe

  

  Far too sweet!

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• mary marney

  28 June 2009

  mary marney rated and commented on this recipe

  

  YUMMY

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• 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.

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• Cook from Ontario

  04 January 2012

  Cook from Ontario commented on this recipe

  Has anyone made the meringue the day before serving?

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• 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.

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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

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 65.0g, fat 51.2 g, saturated fat 23.1g, fibre 2.0g, salt 0.3 g

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