Chocolate and Hazelnut Meringue Cake
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.