I make different variations of this cake a lot when left with multiple egg whites. It is such a speedy pudding to fling together before a party, and simple to store in the freezer until its big reveal. It is also ideal in warm weather when the last thing you want is to be slaving over a hot oven. Feel free to omit the coffee if it is not to your taste, or if you are feeding smaller children.
Begin by making the meringues. Preheat the oven to 140c. Whisk the egg whites up, preferably using a free-standing mixer or hand-held electric whisk. Once they are beginning to hold their shape (soft peak stage), start adding the caster sugar. Incorporate it one tablespoon at a time, only adding more when the first lot has disappeared.
Continue to whisk until the mix becomes very glossy and if you rub a little meringue between your two fingers you can no longer feel any sugar crystals. It should be perfectly smooth. Dollop rough spoonfuls onto a tray line with baking parchment – they don’t need to be neat. Bake for 2-3 hours or until cooked through.
Once the meringues have been cooked, set them aside to cool down a little. Heat the chocolate powder and coffee with a splash of boiling water until you have a dark thick sauce. Allow this to cool also. Toast the hazelnuts (if they haven’t been already) and then roughly chop them.
To assemble, grease and line an 8” round cake tin. In a large bowl, softly whip the double cream – making sure you don’t overdo it. It should only just be holding its shape.
Break the meringue into smallish pieces and fold into the cream. Add half of the chocolate sauce and the hazelnuts. Fold in a few times but make sure to keep some of the marbling of the chocolate.
Pour into the prepared tin and level off with a flat knife. Place in the freezer overnight.
When ready to serve, remove from the freezer and store in the fridge for 15-20 minutes to soften a little. Reheat the remaining half of the chocolate sauce with the plain chocolate, golden syrup and a little more boiling water. Once fully melted and glossy, serve with a slice of the cake and a sprinkling of more hazelnuts if you wish.
I make different variations of this cake a lot when left with multiple egg whites. It’s a speedy pudding to fling together before a party and simple to store in the freezer until its big reveal.