Meringue Cake with Chocolate Cream and Nuts
A meringue cake topped with chocolate cream and nuts is a recipe featuring fresh ingredients from the nuts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g dark chocolate (70% cocoa)
- 400 ml whipping cream
- 100 g milk chocolate (at least 35% cocoa)
- 75 g nut nougat
- 6 egg whites
- 1 pinch salt
- 175 g fine sugar
- 80 g powdered sugar
- 50 g finely ground hazelnuts
- 50 g peeled hazelnuts
- 50 g chestnuts (pre-cooked and peeled)
- 2 tbsp powdered sugar
- 50 g chocolate shavings
Instructions
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1.
For the dark cream, chop the chocolate. Heat 100 ml of cream until boiling, pour over the chocolate and stir to melt. Let the mixture rest for 4 hours.
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2.
For the light cream, chop the chocolate and cut the nougat into pieces. Heat 100 ml of cream until boiling, pour over the chocolate and nougat and stir to melt. Let this mixture also rest for 4 hours.
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3.
For the meringue layers, beat the egg whites with salt until foamy, gradually adding sugar and beating until stiff peaks form. Fold in powdered sugar and hazelnuts using a spatula.
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4.
Draw three circles of 24 cm diameter on parchment paper (back side). Place the circles on baking trays. Spoon or spread the meringue onto the paper. Bake at 140°C fan-forced for about 30-40 minutes, leaving the oven door slightly ajar with a wooden spoon to allow moisture to escape. Remove from oven and cool.
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5.
Coarsely chop the nuts and chestnuts. Lightly toast them in a non-stick pan while stirring, dust with powdered sugar, and caramelize. Spread on lightly oiled aluminum foil, arrange, and let cool.
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6.
Whip the remaining cream until stiff. Fold half into each of the light and dark chocolate creams. Spread each cream onto a meringue layer and stack to form the cake. Garnish with caramelized nuts or chestnuts and sprinkle with chocolate shavings before serving.
