If you’re craving a chocolate bomb, then look no further. This chocolate hazelnut meringue cake is exactly what you need. I adapted the recipe from Donna Hay who is an absolute genius for putting meringue on top of a cake. How have I never tried this before? A match made in heaven is what it is.

The chocolate meringue has a light and crispy exterior with a chewy center which adds a nice textural contrast to the chocolate cake. I also love how the meringue cracks after it cools which looks similar to a flourless chocolate cake. Personally, I think all the cracks and crevasses give the cake character. Making it an absolute showstopper and the perfect cake to bring to party or to impress your guests.

The cake itself is super dense and fudgy and is reminiscent of a big, dark chocolate brownie rather than a light and fluffy cake. And I’m not mad about it. Dense and fudgy is exactly how I like my brownies. The cake also has ground hazelnuts which add a subtle crunch and toasty flavor. The original recipe calls for ground almonds, but I subbed in toasted ground hazelnuts because chocolate and hazelnut is my favorite duo.

Needless to say, this recipe is truly a winner! From taste to presentation, this chocolate hazelnut meringue cake has everything going for it. The ultimate chocolate cake. Enjoy!

Chocolate Hazelnut Meringue Cake

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Ingredients

For chocolate hazelnut meringue cake

240 grams dark chocolate, chopped
180 grams unsalted butter, chopped
2 eggs
4 eggs, extra, separated
90 grams brown sugar
1 teaspoon vanilla extract
50 grams all-purpose flour, sifted
½ teaspoon baking powder, sifted
40 grams toasted and ground hazelnuts (can also use ground almonds)
220 grams granulated sugar
1 teaspoon white vinegar
1 tablespoon cornstarch, sifted
25 grams cocoa powder, sifted, plus extra for dusting

Instructions

Preheat the oven to 325°F. Grease a 9-inch (24 cm) round spring form cake pan and line the bottom with parchment paper.
In a heatproof bowl, combine the chocolate and butter and place over a pot of boiling water, ensuring the bottom of the bowl isn’t touching the water. We want to use the steam to gently melt the chocolate and butter. Stir occasionally until the mixture is melted then set aside and let cool slightly.
In the bowl of an electric stand mixer fitted with the whisk attachment, add the eggs, 4 egg yolks, brown sugar, and vanilla and mix on medium-high speed for 3-4 minutes, until light and fluffy. Meanwhile, combine the flour, baking powder, and ground hazelnuts and mix well.
Once the egg mixture is light and fluffy, add cooled melted chocolate mixture and gently fold to incorporate. Then add the flour mixture and gently fold until combined.
Pour cake batter into prepared cake pan and bake for 30-35 minutes. Take the cake out of the oven and set aside while you make the chocolate meringue.
Increase the oven temperature to 350°F. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium-low. Once the egg whites form soft peaks, gradually add the sugar in a slow and steady stream. Don’t just dump it in! Add the vinegar and increase the speed to high and whisk for another 2-3 minutes until the meringue is thick and glossy.
In the meantime, combine the cornstarch and cocoa powder and sift to remove any clumps.
Once the meringue is thick and glossy, gently fold in the cornstarch and cocoa powder until combined. Spoon the meringue on top of the partially cooked cake.
Bake for another 20-25 minutes or until the meringue is crisp and cooked.
Let the cake cool in the pan for 15-20 minutes before running a knife around the edge of the cake and gently removing from the spring form pan. Allow the cake to cool and then refrigerate for 2 hours before serving. Dust with cocoa powder to serve.

Recipe adapted from Donna Hay Magazine