Chocolate & Hazelnut Meringue Cake

I baked this lovely chocolate cake before going to Wales. 

I was so excited about the trip so I didn't get to share this on my blog.

Sometimes when you see a recipe you know you have to make it.

This was one of those, but I totally forgot I have saved this recipe so I would bake it next time.

The problem with my ever growing library, I just have too many recipes on my baking list & I can only make one at a time.

I saw the recipe from a good looking chinese website.

I then found out the recipe is originated from Martha Stewart.

I guess everyone knows who she is:)

I've purchased an iPad app 'Martha Stewart Makes Cookies' when it's on offer, it is gorgeous!

Though I haven't tried any of the recipe, it's fun browsing the pages & seeing the videos.

Back to the cake, the cake is flourless, rich & smooth.

I baked the meringue a bit longer as I wanted a crispy topping to add contrast with the soft & smooth chocolate cake.

It tasted divine & I was happy to have tried it out :)

Recipe (6 square):

adapted from Martha Stewart

Chocolate cake

65 g unsalted butter

75 g sugar

3 eggs (L), separated

170 g dark chocolate (72%)

1 1/2 tsp instant coffee

1 1/2 rum

1/8 tsp salt

Preheat oven to 170C & line a 6" square loose base pan with parchment paper.

In a large bowl, whip the butter & sugar until pale & fluffy (approx. 3-4 min).

Add egg yolks, one at a time, beating well after each addition.

Add the melted chocolate, coffee, rum & salt, fold until combined.

In another large bowl, whip up egg whites, fold 1/3 into the chocolate batter.

Fold in the remaining eggs whites & pour into the prepared pan & bake for 20 min.

Meringue topping

60 g dark chocolate (72%), chopped

60 g hazelnut, toasted & skinned & roughly chopped

1 1/2 tsp cornstarch

2 egg whites (L)

60 g sugar

While baking the cake, make the meringue.

Combine the chopped chocolate, hezelnut & cornstarch.

In a large bowl, whip the egg whites with sugar until stiff (approx. 7-8 min).

Fold in the hazelnut mixture.

Assembling

Remove the cake from oven & let it stand for 10 min.

Spread the meringue mixture on top of the cake & careful not to deflate the meringue.

Return to the oven & bake until the meringue is lightly browned & crispy (25-30 min).

Remove from the oven, let stand for 10 min before demoulding.

Cooling on a wire rack for 30 min.

Dust with cocoa powder, slice & serve!