Chocolate Hazelnut Meringue with Frangelico Cream

This has to be in my top three cakes ever and is one for a special occasion absolutely. I love cakes with layers of meringue and ganache - a torte really. The hazelnut liqueur (Frangelico) in the cream is divine. It needs the time in the oven and patience is required, but for a special occasion it all feels so worth it.  

Pictured: Chocolate Hazelnut Meringue with Frangelico Cream

Hazelnut Meringue -

8 egg whites

300g caster  sugar

1 tbsp cornflour

2 tbsp cocoa

120g hazelnuts, roasted and skinned (once roasted rub the skin off in a clean tea towel) and lightly crushed

Ganache  -

400g dark choc

150ml cream

30ml dark rum

Frangelico cream -

600ml cream

½ cup icing sugar

30-45ml Frangelico liqueur

Meringue discs – 

Preheat oven to 100°C

Whisk the egg whites with an electric mixer until stiff.  Add the sugar in 3 separate additions, whisking 2 minutes between each addition. After last addition whisk a further 2 minutes

Add cornflour, cocoa, and hazelnuts. Gently fold together until just combined- do not over work as you will take the lovely air you incorporated out of the meringue

Divide the mixture between 3 trays lined with baking paper in a 28cm circle

Bake for 1 hour before turning the temp down to 80°C for 2 hours

Turn off the oven to let cool completely in the oven

Ganache –

 Melt the chocolate and cream in a ceramic or glass bowl over simmering water without the water touching the bowl , remove from heat and stir in the rum.  Let cool a little til runny but almost set

To assemble -

Pour half the ganache mix over one meringue disc, top with second disc of meringue, then add the other half of ganache on top then finally the last disc. Allow 2 hours to fully set. 

Is even better then next day as it settles – do not fridge, just place in an airtight container

Frangelico Cream –

Whisk cream, sugar and Frangelico to soft peaks

To serve – dust with cocoa and icing sugar, and serve with a spoon of Frangelico cream on the side

Serves 10-12

Pictured: Chocolate Hazelnut Meringue with Frangelico Cream