Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: CreamPuff63 on December 13, 2014, 03:30:52 am

Title: CP’s Choc-hazelnut Meringue Cake
Post by: CreamPuff63 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.
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: EmeraldSue on December 13, 2014, 04:06:41 am
Ooh, this looks really decadent. I cNt wait to try it - thanks CP
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: judydawn on December 13, 2014, 04:10:22 am
It sounds and looks fabulous CP.
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: Cornish Cream on December 13, 2014, 07:15:38 am
My goodness that looks superb.Thank CP' :-*
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: trudy on December 13, 2014, 07:44:07 am
Wow CP, your photo speaks a thousand words, YUM!!!
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: cookie1 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.
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: mab19 on December 13, 2014, 08:20:02 am
Wow CP that looks really decadent.
Title: Re: CP’s Choc-hazelnut Meringue Cake
Post by: JulieO on December 16, 2014, 06:40:40 am
WoW!  How wonderful that looks!   :o