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Hot Chocolate Meringue Cake

December 20, 2021

470

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

Ingredients

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.