This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make.


How To Make

  • Preheat the oven to 350° and line 2 large baking sheets with parchment paper.
  • Spread the hazelnuts on a third baking sheet and toast for 15 minutes, until browned.
  • Rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°.
  • Beat the egg whites with the salt at medium-high speed until soft peaks form.
  • Gradually beat in the granulated sugar at high speed until stiff.
  • Beat in the vanilla and almond extracts.
  • Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
  • Spread the meringue in the circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking.
  • Turn off the oven.
  • Beat the cream with the sugar until firm. Remove the meringues from the parchment paper.
  • Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight.
  • Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.


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