Author Topic: CP’s Choc-hazelnut Meringue Cake  (Read 5808 times)

Offline CreamPuff63

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CP’s Choc-hazelnut Meringue Cake
« on: December 13, 2014, 03:30:52 am »
Irresistibly delicious and impressive looking, this triple-chocolate meringue mud cake is the winning end to any dinner party – my thank you to my loyal forum friends who rallied and gave me much needed support for a competition !    (10 servings)

125g butter, chopped
100g dark cooking chocolate, broken into pieces
2 eggs
100g caster sugar
75g SR flour
55g hazelnut meal
17g cocoa powder

Chocolate Meringue
3 egg whites
155g icing sugar  
100g dark cooking chocolate

Chocolate Topping
110g thickened cream
100g chocolate hazelnut spread eg. Nutella or homebrand

Method:

1.   Preheat oven to 160oC. Line the base and sides of a 22cm springform pan with non-stick baking paper.
2.   If making icing sugar instead of bought icing sugar for Chocolate Meringue, do it now (measure 155g caster sugar into TM bowl 3 Seconds | Speed 9) Set aside for Step 8.
3.   Chop hazelnuts  Speed 12 | 7 Seconds, remove and set  aside in a bowl with  pre-measured caster sugar, flour, cocoa powder (= Hazelnut Mix).
4.   Add chocolate to TM jug Speed 8 | 8 Seconds. Add butter  Speed 3 | 40o | 2 Minutes. Should be melted. Scrape sides of jug and sit jug to cool slightly.
5.   Add eggs to TM bowl Speed 3 | 10 Seconds. Scrape sides of bowl. Add Hazelnut Mix;  Speed 4 | 10 Seconds (until well combined).
6.   Pour the mixture into prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Increase oven temperature to 200oC. Wash & dry bowl thoroughly.
7.   Meanwhile to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the icing sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the meringue into half.
8.   Add broken chocolate pieces to TM jug Speed 8 | 8 Seconds. Then Speed 2 | 40o | 2 Minutes until melted. Very gently fold half the chocolate through half the meringue to create a swirled effect – a couple of folds is sufficient! Spoon gently on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm to touch.
9.   To a clean and dry bowl add cream and hazelnut spread Speed 2 | 50o | 1:30 Minutes until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.

Note: am working on Step 7 to whisk egg whites in T5.
« Last Edit: December 13, 2014, 03:33:14 am by CreamPuff63 »
Non Consultant from Perth, Western Australia

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Offline EmeraldSue

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #1 on: December 13, 2014, 04:06:41 am »
Ooh, this looks really decadent. I cNt wait to try it - thanks CP
"A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous

Online judydawn

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #2 on: December 13, 2014, 04:10:22 am »
It sounds and looks fabulous CP.
« Last Edit: December 13, 2014, 07:43:01 am by judydawn »
Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #3 on: December 13, 2014, 07:15:38 am »
My goodness that looks superb.Thank CP' :-*
Denise...Buckinghamshire,U.K.
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Offline trudy

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #4 on: December 13, 2014, 07:44:07 am »
Wow CP, your photo speaks a thousand words, YUM!!!

Offline cookie1

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #5 on: December 13, 2014, 08:09:27 am »
OMG that is so wowed and decadent looking. I hope you win the competition CP. This is just the right time of the year to make it too.
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Offline mab19

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #6 on: December 13, 2014, 08:20:02 am »
Wow CP that looks really decadent.
The  man who said it can't be done should not interupt the woman doing it.

Offline JulieO

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Re: CP’s Choc-hazelnut Meringue Cake
« Reply #7 on: December 16, 2014, 06:40:40 am »
WoW!  How wonderful that looks!   :o