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Chocolate and Hazelnut Meringue Cake

Recipe photo courtesy of Anna Williams

This seductive cake has something for everyone: excitement (a crackly top), unexpected twists (chocolate chunks and hazelnuts hidden inside), and a feel-good ending (the moist chocolate cake). the batter is baked about halfway, then it's spread with a thick layer of chocolate- and nut-studded meringue and returned to the oven for a final crisping.

Source: Martha Stewart Living, February 2003
Yield

Ingredients

Directions

Cook's Notes

Use the largest spatula you own and as few strokes as possible to maintain the egg white mixture's light, airy consistency when folding it into the chocolate batter. Hazelnut skins will come right off when you toast the nuts; rub them vigorously inside a folded kitchen towel while they're still warm. An offset spatula lets you reach easily into the springform pan to gently coax the meringue over the half-baked cake layer. This cake is just as delicious without the meringue topping; bake the chocolate until it is crackling and slightly firm, 40 to 45 minutes.

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15
  • DrunkenCherry
    12 AUG, 2013
    Made it yesterday and will do some adjustments next time. It's a good cake, but not great in my opinion. The meringue part is just right, but I'm having an issue with the chocolate layer - it's too thick and too dry to my liking. I'm making similar flourless chocolate cake and it's very moist. Next time I will make this cake using my chocolate base, halved.
    Reply
  • Westislander
    26 MAY, 2013
    I made this cake today. I substituted walnuts for the hazelnuts because the grocery store was out. It didn't work and I should have just left out the nuts. I baked the cake in my standard, non-convection oven for an extra 10 minutes. I added the meringue to the top and baked it for another 10 minutes more than the recipe asks. It was fabulous even with the walnuts. It would have been even better with whipped cream and raspberries on top.
    Reply
  • bevans09
    31 DEC, 2012
    I have been making this recipe for years! I substitute the hazelnuts for macadamia nuts and it's just as yummy! I always get a ton of compliments. Also be very careful when you are putting the meringue on top of the hot cake cause it will push it way down in the center if you just plop it on. Enjoy!
    Reply
  • Nicol Stryker
    16 DEC, 2012
    Amazing recipe. Great dessert for when you want to impress. I've made it quite a few times and I've never had leftovers. Warning...prepare for a messy kitchen. You need a lot of bowls.
    Reply

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