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Chocolate and hazelnut meringue gateau
Chocolate and hazelnut meringue gateau
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge this Christmas with a decadent Chocolate Hazelnut Meringue Gateau.
Ingredients:
  • 145g (1 cup) hazelnuts
  • 200g 70% Cocoa chocolate, coarsely chopped
  • 215g (1 cup) caster sugar
  • 4 egg whites
  • 200g mascarpone
  • 60ml (1/4 cup) thickened cream
  • 12.00 gm icing sugar mixture
  • 10.00 gm NESTLÉ BAKERS' CHOICE Cocoa plus extra, to dust
Instructions:
  • Preheat your oven to 180C. Spread hazelnuts on a baking tray and bake for 10 minutes until toasted. Transfer the hazelnuts to a clean tea towel, rub to remove the skins, and then coarsely chop.
  • Preheat the oven to 160°C. Prepare two 20cm springform pans by greasing and lining the bases and sides. In a small bowl, mix hazelnuts, chocolate, and 2 tablespoons of caster sugar.
  • Use an electric beater to whip the egg whites in a clean, dry bowl until stiff peaks form. Slowly add the remaining caster sugar, 1 tablespoon at a time, until sugar dissolves. Gently fold in the hazelnut mixture using a metal spoon until just combined.
  • Divide the mixture evenly into the pans and level the surface. Bake for 30 minutes or until nice and crispy. Let it cool in the pans.
  • Mix together the mascarpone, cream, icing sugar, and cocoa powder in a bowl.
  • Gently place one cake onto a serving platter. Spread the mascarpone mixture over the cake. Add the second cake on top and sprinkle with extra cocoa powder.

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