Chocolate Hazelnut Meringue Layer Cake Recipes

HAZELNUT MERINGUE CAKE

Steps:

• For the meringue, heat the oven to 180°C/fan160°C/gas 4. Draw an 18cm circle on each of 4 sheets of baking paper, then use to line 4 lightly oiled baking sheets.
• Grind the nuts in a food processor with 1 tbsp of the caster sugar until finely ground with some texture - don't overgrind or it will become oily. (If you prefer, you can use a pestle and mortar or finely chop the nuts with a knife, then mix with the sugar.)
• Put the egg whites in a spotlessly clean mixing bowl and whisk with an electric hand mixer to stiff peaks (they shouldn't droop when the beaters are removed). Add the remaining caster sugar to the whites a tablespoon at a time, whisking back to stiff peaks each time. Once you've added half the sugar, start adding in larger quantities, whisking back to stiff peaks each time. Once all the sugar has been added, whisk in the vinegar to form stiff peaks, then fold through the hazelnuts with a metal spoon or balloon whisk.
• Spoon or pipe the meringues in circles onto the baking paper to give 3 flat circles and the fourth circle swirled a bit thicker (this will form the top layer). Bake for 40 minutes until the edges are crisp and set and the insides are still gooey.
• Take out to cool for 20 minutes on the trays, then transfer carefully to wire racks or boards to cool fully (see Make Ahead).
• For the PX sherry chocolate cream, put the chocolate, sherry and brown sugar in a large, heatproof bowl set over (but not touching) a pan of barely simmering water. Melt, stirring very occasionally, until smooth, then remove from the heat, stir in 150ml of the cream and leave to cool to just above room temperature. Whip the rest of the cream to soft peaks, then gently fold through the chocolate mixture with a balloon whisk, being careful not to overmix it or it will become grainy.
• Spoon the chocolate cream into a piping bag and snip off the end (see tips). Put one meringue on a serving platter and pipe a third of the cream on top. Repeat with the next layers, finishing with the thicker meringue.
• To decorate, melt the 50g chocolate and butter together (a microwave on low is fine), then cool a little. Drizzle all over the top, then scatter over the nuts. The cake is best filled as soon as you make the chocolate cream, to get a good shine (see make ahead).

CHOCOLATE AND HAZELNUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
• Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
• Make cake batter: In the 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, and rum, if using; beat until combined. Set aside.
• 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 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
• Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch 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 superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
• Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
• In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
• In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
• For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
• To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.

MERINGUE, CHOCOLATE, AND KIRSCH CREAM LAYER CAKE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
• Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
• While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.
• Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

CHOCOLATE MERINGUE LAYER CAKE

Steps:

• chocolate meringue layer cake
• Preheat the oven to 275ºF (135ºC). Line two cookie sheets with parchment paper.
• Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, bet the egg whites on low speed for 2 minutes, until bubbles start to form.
• Increase the speed to medium-high and whip until the egg whites start to thicken, roughly 2 to 3 minutes.
• Add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
• Add the cornstarch, vinegar, and cocoa powder and mix for 2 minutes more.
• Spread a flat 10-inch round disc of meringue on each prepared cookie sheet.
• Bake for 1 to 1 1/4 hours. Turn off the oven but leave the meringue in the oven to dry out for 3 hours.
• Meanwhile, whip the cream until stiff peaks form. Refrigerate until ready to assemble the cake.

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

• Preheat oven to 350°
• Spray 8″ round cake pans with nonstick spray. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper. Set aside.
• In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
• Add in remaining ingredients, one at a time with mixer still on low. Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes.
• Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
• Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
• In bowl of stand mixer, fitted with whisk attachment, beat your heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place in refrigerator until ready to use.
• In stand mixer beat cream cheese and chocolate hazelnut spread until smooth. SLowly add in powdered sugar and vanilla and beat until smooth and incorporated.
• Fold in reserved whipped cream.
• Level one of the cakes, so it isn't domed. Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake. Top with the other cake. Place remaining filling mixture on top.
• Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
• Store in refrigerator until ready to serve.

CHOCOLATE HAZELNUT MERINGUE CAKE

Steps:

• Preheat the oven to 325°F. Grease a 9-inch (24 cm) round spring form cake pan and line the bottom with parchment paper.
• In a heatproof bowl, combine the chocolate and butter and place over a pot of boiling water, ensuring the bottom of the bowl isn't touching the water. We want to use the steam to gently melt the chocolate and butter. Stir occasionally until the mixture is melted then set aside and let cool slightly.
• In the bowl of an electric stand mixer fitted with the whisk attachment, add the eggs, 4 egg yolks, brown sugar, and vanilla and mix on medium-high speed for 3-4 minutes, until light and fluffy. Meanwhile, combine the flour, baking powder, and ground hazelnuts and mix well.
• Once the egg mixture is light and fluffy, add cooled melted chocolate mixture and gently fold to incorporate. Then add the flour mixture and gently fold until combined.
• Pour cake batter into prepared cake pan and bake for 30-35 minutes. Take the cake out of the oven and set aside while you make the chocolate meringue.
• Increase the oven temperature to 350°F. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium-low. Once the egg whites form soft peaks, gradually add the sugar in a slow and steady stream. Don't just dump it in! Add the vinegar and increase the speed to high and whisk for another 2-3 minutes until the meringue is thick and glossy.
• In the meantime, combine the cornstarch and cocoa powder and sift to remove any clumps.
• Once the meringue is thick and glossy, gently fold in the cornstarch and cocoa powder until combined. Spoon the meringue on top of the partially cooked cake.
• Bake for another 20-25 minutes or until the meringue is crisp and cooked.
• Let the cake cool in the pan for 15-20 minutes before running a knife around the edge of the cake and gently removing from the spring form pan. Allow the cake to cool and then refrigerate for 2 hours before serving. Dust with cocoa powder to serve.

CHOCOLATE AND HAZELNUT CRUNCH CAKE

Steps:

• Combine both chocolates and melt them over a double boiler. Whisk the yolks and 1/2 of the sugar in a mixer equipped with a whisk, set aside at room temperature. In a separate bowl, whisk the whipping cream to the soft peak stage and set aside, refrigerated. Combine the 3 egg whites with the remaining sugar and whip to a soft peak stage. Pour the melted chocolate into the yolk and sugar mixture and whip at high speed until the mixture begins to pale and increase in volume. Fold in the whipped egg whites and then the whipped cream until smooth and homogenous. Pour into individual 3-inch diameter plastic round bottom (about 1/2 cup capacity) molds and freeze.
• Combine and melt the Gandujia and the hazelnut paste over a double boiler until smooth. Set aside at room temperature. Add the royaltine chips and the peanut oil and fold into the chocolate mixture until smooth. While the mixture is still warm, spread it on a sheetpan in a 1/2-inch layer, evening the surface with the aid of an offset spatula. Refrigerate until solid and then cut into 3-inch circles and refrigerate. These circles will serve as the base for the mousse cakes.
• Combine both of the ingredients over a double boiler and melt until smooth. Allow to cool to a warm stage and fill a container of an electric spray gun with the mixture. The spray gun should be new or has never been used for any purpose other than food.
• To assemble cakes: Remove the crunchy 3-inch discs from the refrigerator and place on plates. Remove mousse molds and unmold on top of the disc. These should be kept frozen until ready to spray with the chocolate mist. Remove mousse cakes from the freezer and spray the chocolate domes liberally to create a velour type finish, while still frozen. Refrigerate until set. Serve the mousse cakes with chocolate sauce and chocolate decorations of your choice.