Hazelnut Meringue Cake

Ingredients

• 500 g whipping cream
• 200 g dark chocolate
• 100 g bitter chocolate
• 2 tbsp vanilla sugar
• 2 packets gelatin powder
• 5 egg whites
• 150 g sugar
• 100 g powdered sugar
• 80 g ground hazelnuts
• 100 g hazelnut brittle
• 100 g hazelnut kernels (peeled, halved, lightly toasted)

Instructions

1. 1.

   Chop the chocolate and combine with cream in a saucepan; gently heat while stirring until the chocolate melts. Cool to room temperature and refrigerate for several hours.

2. 2.

   Whisk egg whites lightly, then gradually add sugar while beating until stiff peaks form. Fold in powdered sugar and hazelnuts, scraping down the sides with a spatula until smooth and lump-free.

3. 3.

   Draw three 24 cm diameter circles on parchment paper. Spoon or spread the batter onto the marked circles.

4. 4.

   Bake at 140 °C fan for about 30–40 minutes until lightly brown, leaving a small gap in the oven door with a wooden spoon to release moisture.

5. 5.

   Remove from oven and allow to cool completely.

6. 6.

   Whip the chilled chocolate cream with gelatin powder and vanilla sugar until stiff.

7. 7.

   Spread the whipped cream over the three meringue layers, smooth the surface, stack the layers, decorate the lower edge with hazelnut brittle and the top with hazelnut halves. Chill well before slicing into 8–12 pieces for serving.