Chocolate Meringue Cake
A dessert featuring alternating layers of hazelnut meringue and chocolate cream, finished with fresh strawberries.
Ingredients
hazelnuts (roasted, peeled (see page 38))
250g (8oz)
cornstarch
1 tbsp
fine sugar
300g (10oz)
cocoa powder
2 tbsp
egg whites
6
ganache chocolate sauce (see page 136)
1 portion
strawberries
400g (13oz)
Instructions
1
Step 1
Place the cooled hazelnuts in a food processor, add the cornstarch and 3 tbsp of sugar, and grind them together. Transfer the ground mixture to a bowl and beat in the cocoa powder.
2
Step 2
Beat 3 of the egg whites until soft peaks form, then gradually incorporate the remaining sugar. Continue beating until the meringue is slightly stiff and glossy, then fold in half of the ground nut mixture.
3
Step 3
Divide the mixture onto baking paper and spread it evenly within drawn circle outlines. Bake in a preheated oven for 1 hour, or until the texture becomes crisp and dry. Remove and let cool on a wire rack.
4
Step 4
Rearrange the baking paper, prepare the remaining meringue ingredients, and bake two more pieces. Once cooled, peel off the baking paper.
5
Step 5
Prepare the ganache chocolate sauce following the method described on page 136.
6
Step 6
Place a meringue layer on a serving plate and spread with chocolate cream; repeat for all layers. Spread the remaining chocolate cream over the top layer. Just before serving, garnish the top with fresh strawberries.
