Delicate meringue cake with chocolate-hazelnut cream: a melting delight

Delicate meringue cake with chocolate-hazelnut cream: a melting delight

Experience the ethereal lightness of our delicate meringue cake, where airy, crisp meringue layers blend seamlessly into a rich, creamy chocolate and hazelnut filling. This cake combines the subtle crunch of meringue with a velvety chocolate cream, enriched with the nutty notes of hazelnuts. replaces the word nice with emptypped with fluffy whipped cream, each layer of this cake offers a symphony of textures that dissolve deliciously in your mouth, making it a perfect dessert for those who appreciate sophisticated flavors and delicate mouthfeel.

Why you'll love it:

This meringue cake is a culinary marvel, ideal for those who enjoy desserts that aren't too sweet but offer a complex flavor profile. The layers of meringue are expertly balanced by the decadence of the chocolate and hazelnut cream, creating a contrast that is both tantalizing and satisfying. This cake is a testament to the beauty of baking simplicity, showing how few ingredients can be transformed into a dessert that is both visually appealing and delicious.


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Perfect occasion:

This cake is a must-have, perfect for celebrations such as weddings, birthdays and elegant dinners. It is also suitable for festive occasions like Christmas and Easter, where a lighter dessert might be preferred. Its exquisite appearance and refined taste make it an excellent choice for afternoon tea or as a special treat to end a formal meal.

Decorating Tips:

  1. Edible flowers: Adorn the top with edible flowers for a spring touch and to enhance its elegant presentation.
  2. Chocolate chips: Sprinkle the top with chocolate shavings to add a touch of richness and hint at the chocolatey layers inside.
  3. Sprinkle with powdered sugar: A light dusting of powdered sugar over the meringue layers before assembling can add an extra layer of sweetness and texture.
  4. Golden leaf: For a luxurious touch, apply small pieces of edible gold leaf to the whipped cream.
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  • For the meringue layers:
    • 10 egg whites
    • 400 grams of sugar
    • 1 tablespoon of vinegar
    • A pinch of salt
  • For the Chocolate Hazelnut Cream:
    • 10 egg yolks
    • 700 ml of milk
    • 120 grams of sugar
    • 200 grams of butter, room temperature
    • 200 grams of milk chocolate with hazelnuts
    • 100 grams of flour
    • 400 ml heavy cream


  1. Prepare the meringue: Beat the egg whites with a pinch of salt and vinegar until soft peaks form, then gradually add the sugar and beat until stiff peaks form. Spread the meringue onto parchment-lined baking sheets, dividing as needed, and dry at 150°C (302°F) for about 90 minutes. Let cool completely and carefully peel off the parchment paper.
  2. Chocolate Hazelnut Cream: Whisk the egg yolks, flour and sugar with a little milk. Pour this mixture into the boiling milk, stirring constantly. Add the chocolate, mix until smooth, cover with plastic wrap and let cool. Once cooled, whisk the butter into the chocolate mixture until smooth.
  3. Assembly: Layer of meringue, chocolate cream and whipped cream. Repeat until all ingredients are used, finishing with a layer of whipped cream.
  4. Scary: Refrigerate the assembled cake to set before serving.
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