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How to make

Chocolate & Hazelnut Meringue Cake

Chocolate Meringue Cake by Flora Shedden

Recipe by:

Flora Shedden

This is such a speedy pudding to fling together before a party, and simple to store in the freezer until its big reveal.
Prep time
1 hour
Cook time
2 hours, 30 minutes
Difficulty
Medium
Servings
9

Ingredients: 

  • 4 egg whites
  • 160g caster sugar
  • 150g hot chocolate powder
  • 5 tsp instant coffee (feel free to omit if not to your taste or feeding smaller children)
  • 600ml Graham's double cream
  • 75g icing sugar
  • 100g toasted hazelnuts roughly chopped
  • 100g plain chocolate
  • 50g golden syrup

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Instructions: 

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.

 

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour into the prepared tin and level off with a flat knife. Place in the freezer overnight.

Step 6

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.

 

Top Tip:

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. 

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