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 CreamHazelnut 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