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Choc-hazelnut meringue cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent triple-chocolate meringue mud cake, perfect for the ultimate dinner party finale.
Ingredients:
  • Melted butter, to grease
  • 125g butter, chopped
  • 100g dark cooking chocolate, coarsely chopped
  • 2 eggs, lightly whisked
  • 100g (1/2 cup) caster sugar
  • 75g (1/2 cup) self-raising flour
  • 55g (1/2 cup) hazelnut meal
  • 20.00 gm cocoa powder, sifted
  • 125ml (1/2 cup) thickened cream
  • 100g (1/3 cup) chocolate hazelnut spread
  • 3 egg whites
  • 155g (3/4 cup) caster sugar
  • 100g dark cooking chocolate, melted
Instructions:
  • Preheat the oven to 160°C. Grease a 22cm (base measurement) springform pan with melted butter and line the base and side with non-stick baking paper.
  • In a heatproof bowl, set over a saucepan half-filled with simmering water (ensuring the bowl doesn't touch the water), melt the butter and chocolate together. Stir occasionally with a metal spoon until smooth. Allow the mixture to cool for 5 minutes before proceeding.
  • Incorporate the egg into the chocolate mixture, then fold in the sugar, flour, hazelnut meal, and cocoa powder until fully mixed. Transfer the batter to the pan and bake for 35 minutes, or until a skewer inserted in the middle comes out clean.
  • Next, whip the egg whites in a spotless bowl using an electric beater until stiff peaks form. Slowly incorporate the sugar, one tablespoon at a time, while beating consistently until the sugar dissolves and the mixture becomes thick and shiny.
  • Preheat the oven to 200°C. Divide the meringue in half. Swirl half of the melted chocolate into half of the meringue. Spoon the mixture on top of the cake. Repeat the swirling process with the remaining chocolate and meringue. Bake for 8-10 minutes until the meringue sets.
  • Combine the cream and chocolate hazelnut spread in a saucepan over low heat, stirring until smooth. Let it cool for 5 minutes to slightly thicken before drizzling over the cake.

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