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Chocolate and Hazelnut Meringue Cake

My thoughts on this recipe:

It looks hard, but really, it isn't! The cake can be made ahead and sit quite happily until needed (if you can wait that long!) without sinking. P.S  The recipe came from an old Martha Stewart mag.

chocmeringue

Products used:  Silverwood springform pan; measuring cups and a Kitchen Aid mixer!

Chest paddles not included...

 

10 tbsp unsalted butter, plus more for the pan

1 cup hazelnuts (about 4 oz)

3/4 cup firmly packed light-brown sugar

6 large eggs separated, plus 4 large egg whites

12 oz dark chocolate, melted and cooled

4 oz roughly chopped dark chocolate

1 tbl pure vanilla extract

1 tbl rum

pinch of salt

1 tbl. cornflour

1/4 tea cream of tarter

1 cup caster sugar


1. Preheat oven to gas mark 6. Butter a 9x3" springform plan. Line
bottom with parchment. Butter parchment, sprinkle with flour; tap out
excess. Set aside.

2.Toast hazelnuts until fragrant. Remove skins. Let cool. Roughly chop & set aside.

3. Make cake batter. In a bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth.
Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla & rum. Beat until combined. Set aside.

4. In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 mins. Stir one-third of the egg whites into the chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan and bake 25 mins.

5. Meanwhile, make meringue. Combine hazelnuts, chopped chocolate and cornflour in a small bowl and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl. Using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add caster sugar and continue beating until stiff peaks form, about 8 mns. fold in hazelnut mixture.

6. Remove cake from oven. Using an off-set spatula, spread meringue mixture on top of cake and return to oven. Bake until meringue is lightly browned and crisp, 25-30 mins. Transfer pan to a wire rack; let stand 10 mins. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 mins. before slicing and serving.


Hope you enjoy itl!

Susan 

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