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Recipe Detail Page
Chocolate Hazelnut Meringue Cake
Autumn 2023
This unique cake finds a deep chocolate base beneath a crispy hazelnut meringue, which is baked right on top. The cake doesn’t overbake as the meringue insulates it from the heat. Whipped Cream (recipe follows) can be served on the side, but the cake is also pretty fabulous on its own.
Serves 8 to 10
CHOCOLATE CAKE
2 oz (55 g) 70% chocolate, broken into pieces
1/4 cup (60 mL) unsalted butter, at room temperature
1 cup (250 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) 14% sour cream
1 large egg
1 tsp (5 mL) vanilla extract
MERINGUE
4 large egg whites
1/4 tsp (1 mL) cream of tartar
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) skinless, toasted hazelnuts
3 tbsp (45 mL) chocolate-hazelnut spread
1. For the cake, preheat oven to 350°F (177°C). Generously butter a 9-inch (23-cm) round baking pan. Line bottom of pan with two strips of criss-crossing parchment with overhanging edges—it will help lift out the cake. Line bottom of pan with a parchment round. Line sides with a strip of parchment that stands 2 inches (5 cm) above sides of pan.
2. Place chocolate and butter together in a microwave-safe bowl. Microwave in 30-second increments, stirring often, until melted. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add sour cream, egg and vanilla extract; stir to combine—it will be quite thick. Stir in cooled chocolate mixture until combined. Transfer batter to prepared pan. Bake cake until a cake tester comes out clean, 30 to 35 minutes. When cake has 10 minutes remaining, start making meringue.
4. Place egg whites and cream of tartar in bowl of a stand mixer fitted with whisk. Whisk on medium speed until frothy. Increase speed to medium-high. Add sugar, 1 tbsp (15 mL) at a time, until fully incorporated. Whisk until meringue holds stiff peaks, 2 to 3 minutes. Stop machine and gently fold in chopped hazelnuts with a silicone spatula. Microwave chocolate hazelnut spread for 30 seconds to melt slightly.
5. When cake is ready, gently dollop meringue on top of cake, spreading to edges. Drizzle chocolate hazelnut spread overtop and gently swirl into meringue, creating swirls and peaks. Return cake to oven and bake until meringue is crispy and golden, 30 to 35 minutes. Remove from oven and cool 20 minutes. Using parchment strips, carefully lift cake out of the pan onto a cooling rack. Cool completely. Remove parchment and serve with homemade whipped cream on the side, if desired.
Serves 8 to 10
Whipped Cream
When ready to serve cake, make whipped cream. Combine 1 cup (250 mL) heavy cream (35%), 2 tbsp (30 mL) granulated sugar and 1 tsp (5 mL) vanilla extract in bowl of a stand mixer fitted with whisk. Whisk on medium-high until cream holds stiff peaks. Serve with cake.
