Tuesday, December 07, 2010

Flourless Chocolate Hazelnut Meringue Cake


Have you had one of those days when you are left with too many egg whites ageing on your counter top, have friends coming over for brunch the next morning and you haven't thought of deserts yet? Last Friday was one of those days. I tweeted hysterically asking good old friends for ideas and lovely Jamie gave me the courage.

"@debugcooking Sure, why not? It's meringue and it's baked so I wouldn't see why not? How old?@lifesafeast"

I had an idea of using them up in some sort of meringue; I made this gooey very chocolately flour-less chocolate cake with chocolate hazelnut meringue on top. This cake is very much like a brownie with a crunchy meringue top, classic on its own or with a dollop of whipped cream.
I am sending my chocolate decadence to Ria of Ria's collection this month's host of Chocolate Extravaganza Monthly Mingle for the lovely Meeta.
Flourless Chocolate Hazelnut Meringue Cake (adapted from (here)
Butter - 140 gms
Vanilla Golden Caster Sugar - 150 gms
Eggs - 6 separated
Vanilla Extract or Coffee - 1 Tbsp
Amaretto - 1 Tbsp (optional)
Lindt dark Chocolate - 100gms chopped
Hazelnut - 100 gms chopped
Egg Whites - 4
Cornstarch - 1 tbsp
Cream of Tartar - 1/8th tsp
Sugar - 170 gms

Method: Preheat oven to 180C, grease a 9 inch springform tin and  line the bottom of the tin with parchment paper, butter parchment and set aside. Whisk butter and sugar until pale and smooth at medium speed and add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the cooled, melted chocolate, espresso (or vanilla) and (if using) Amaretto. Beat until combined. In a clean mixer bowl whisk the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25-30 minutes.

Combine the chopped chocolate, nuts and cornstarch in a small bowl. Whish the remaining 4 egg whites on high speed until frothy. With the mixer running, slowly add the cream of tartar, sugar and continue beating until stiff peaks form. Fold in hazelnut-chocolate mixture. Remove cake from oven. Using a large offset spatula, spread meringue mixture on top of cake using as little strokes as possible. Bake until meringue is lightly browned and crisp, about 45 minutes. Transfer pan to a wire rack and cool. Run a butter knife on the sides of the pan and slowly release the springform tin.


Jamie said...

I'm so glad I talked you into this because this is one fabulous cake! I LOVE the meringue topping! It does look gooey and chewy and amazingly chocolate! Wow! I want a slice! I'll trade you one of mine for a slice of yours? Great recipe and one I will be trying myself!

Gayathri Kumar said...

Flourless cake looks so nice. Just saw your link at the daring baker. You have a nice space. Glad to follow you..

Anonymous said...

oh wow this looks decadent...

Linda Harding said...

Hi there! I just found your blog and what a beautiful looking cake! The gooey-ness looks so delicious... I definitely need to try this recipe!

Santosh Bangar said...

flourless cake can't imagine but ur cake sounds delicious
1st timehere wonderfulspace do visit my site

Unknown said...

I noticed you have now added a little credit to Martha Stewart for the recipe. But I beg to differ on your statement that it is minimally adapted from hers. It is nearly the same. And it goes against your intro to the recipe in that you made this recipe up for an excess of egg whites on hand. You also changed the pictures of the cake so that it now looks different (with choc. on sprinkled on top)?
You clearly make great food and take great pictures. It seems so odd to copy and play something off as your own

SS said...

To Erica:
After looking at your comments, I compared the recipe in this post with the Martha Stewart Link. Honestly, I don’t see where the problem is!
And as for the picture, you seem to be indicating that the pictures have been plagiarized!
I can’t seem to fathom how you've come up with these conclusions.

Debugcooking said...

Erica, Thank you for your comments. It is always good to have someone reminding you about being ethical and original. In order to put your doubts to rest and to keep my credentials/reputation intact, let me clarify a few things:
1. The recipe is indeed adapted from Martha Stewart’s recipe. I have clearly stated this in the post and also provided a link to the original from the day I posted the recipe.
2. The pictures are mine as well, taken on a dark cold day in the month of December 2010 with my Canon DSLR EOS500D.
3. The cakes in the photographs have been tasted (as is) by my friends and relatives. I had added the Chocolate Chip and then baked the cake and dusted the final product cocoa powder.
If you have any further questions regarding my adaptation of the recipe, the photographs or any other recipes in my blog or if you represent Martha Stewart, feel free to contact me @ debugcooking@gmail.com.
P.S.: The spoon and plates are mine as well, purchased from John Lewis.

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