Hazelnut meringue cake with chocolate ganache

Hazelnut meringue cake with chocolate ganache

100 Best Cakes and Desserts
Mark Roper

The meringue and filling can be prepared a day or two in advance, then the cake can be assembled on the day you need it. The assembled cake keeps well for 36 hours.


Quantity Ingredient
80g ground hazelnuts, toasted
1 1/2 tablespoons cornflour
240g caster sugar
6 large egg whites
pinch cream of tartar
2 drops red wine vinegar
3 drops pure vanilla extract
40 roasted hazelnuts, chopped into small pieces
1 quantity Chocolate ganache
icing, sugar, for dusting


  1. Preheat the oven to 180°C. Draw a 20 cm circle on three sheets of baking paper and use them to line three baking trays.
  2. In a bowl combine the toasted ground hazelnuts, cornflour and one-quarter of the sugar.
  3. Using electric beaters, beat the egg whites and cream of tartar on medium to high speed until almost stiff. Reduce speed to low, gradually add the remaining sugar, then the vinegar and vanilla extract, and beat until stiff peaks form.
  4. Fold the hazelnut mixture into the beaten egg whites. Spoon into a piping bag fitted with a 1 cm plain nozzle. Pipe three discs inside the circles on the baking paper, starting from the outside and moving inwards. Sprinkle half the roasted hazelnuts onto one of the discs. Bake the discs for 30 minutes or until the meringue is firm and dry. Set aside to cool.
  5. Stir the remaining roasted hazelnuts into the chocolate ganache and spread one plain disc with almost half the ganache. Place the second plain disc on top and spread with ganache, reserving 2–3 tablespoons for the side of the cake. Top with the last disc, with the hazelnuts on top.
  6. Briefly heat the remaining ganache until spreadable, then spread it over the side of the cake, using a spatula. Dust the cake with icing sugar to serve.
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