Chocolate-Hazelnut Meringue Cake

This is one of the best deserts I have ever tasted. I originally found the recipe online, and made it for my mother’s birthday. Among the many things my mother loves, meringue and hazelnuts are both high on the list.

Hazelnut Chocolate Meringue Cake

Taking a recipe and molding it to perfectly fit one’s likes and dislikes is a great way to go about baking. Personally, I have always been more of a cook than a baker – finding it difficult to succumb to the precise ratios necessary in having baking be successful. However, every once in a while, I get a craving for baking – and what better time than a birthday! Here is the recipe:

 1 1/2 cups hazelnuts

6 large egg whites

1 1/2 cup sugar

pinch of salt

2 teaspoons vanilla extract

1 teaspoon almond extract

3 ounces bittersweet chocolate, melted and cooled

1/2 cup mini chocolate chips

3 cups heavy cream

2 packages of raspberries

1. Preheat oven to 350 degrees – place the hazelnuts on a baking pan and toast until they get a beautiful brown (approx. 15 minutes). Let them cool and then rub them in a paper towel to remove the skin, this can be a pain but it will eventually all come off! Then chop the nuts finely.

2. Take a baking sheet and a 8 inch cake pan, and with a pencil trace three round circles – flip the baking sheet over so the pencil side is facing down

3. Next, in an electric mixer, whip together the egg whites and salt until there are soft peaks, then slowly add the sugar on high speed until the mixture is big, white and fluffy! Add the vanilla and almond extracts.

4. Turn off the electric mixer. Fold in the hazelnuts and the chocolate chips. Then slowly fold in the melted chocolate, not mixing too much – allowing there to be a marble effect.

5. Spread the meringue mixture on the baking sheets, within the drawn circles. Bake for two and a half hours, until crisp! – Rotate the pans halfway through baking.

6. Turn the oven off and leave the doors ajar until the meringues cool completely.

7. Whip the cream and add a little vanilla. Stack the cakes with cream in-between layers – add the raspberries on top and you can garnish with some chocolate as well!

Note: I recommend making this cake the day before, and refrigerating it overnight – it makes cutting the cake a lot easier and neater! (it falls apart when you try to cut it)


This cake is fairly easy, but the difficult part is getting the baking time correct and then removing the cakes from the baking sheets. I have had some trouble with this in the past, the meringues fall apart as I try and remove them from the baking sheet. I recommend to go slow, shimmying a knife or spatula under the cake, prying it loose, before attempting to remove it completely.

Mom;s Birthday Dinner Desert

Good luck and enjoy! This cake is truly heavenly!



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