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Choc-Hazelnut Meringue Cake


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Ingredients

10 portion(s)

Cake

  • 80 grams hazelnuts
  • 185 grams Butter, Chopped
  • 150 grams Dark cooking chocolate
  • 3 eggs
  • 150 grams caster sugar
  • 115 grams Self Raising Flour
  • 60 grams cocoa powder

Chocolate Meringue

  • 155 grams caster sugar
  • 3 egg whites
  • 1 pinch cream of tartar
  • 100 grams Dark cooking chocolate

Topping

  • 65 grams thickened cream
  • 50 grams Chocolate Hazelnut Spread
  • 6
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Cake
  1. 1. Preheat oven to 180 degrees.  Brush 22cm springform pan with melted butter or margarine.  Line the base and side with non-stick baking paper

    2.  Place hazelnuts into mixing bowl and mill 10 sec/Speed 9.  Set aside

    3. Place chocolate into mixing bowl and grate 10 sec/Speed 6

    4. Place butter into mixing bowl with chocolate and melt 60 deg/2 min/Speed 4.  Set aside for 5 minutes to cool slightly.

    5. Place eggs, sugar, flour, reserved hazelnut meal and cocoa powder into mixing bowl.  Mix 20 sec/Speed 5

    6. Pour mixture into prepared pan.  Bake for 35 minutes or until a skewer instered into the centre comes out clean

     

     

  2. Chocolate Meringue
  3. 1. Place caster sugar into mixing bowl and mill 10 sec/Speed 9.  Set aside

    2. Wash and dry bowl and blades throughly

    3. Insert butterfly and Place egg whites and cream of tartar into mixing bowl.  Whip 50 degrees/2-4 mins/Speed 4

    4. With blades turning 50 deg/4 mins/Speed 2, add reserved icing sugar SLOWLY

    5. Increase oven temperature to 200 degrees

    6. Divide meringue in half and set aside

    7. Melt chocolate 50 deg/2 min/Speed 3

    8. Fold half the melted chocolate through half the meringe to create a swirled effect and spoon on top of the cake.  Repeat with the remaining melted chocolate and meringue.

     

  4. Topping
  5. 1. Place cream and chocolate hazelnut spread into mixing bowl and mix 50 deg/2 mins/Speed 3.  Set aside in fridge to cool for 5 mins and thicken slightly. 

    2. Drizzle over cake

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Accessories you need

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Tip

If you have never done meringue in your thermomix I recommend you wipe your butterfly, bowl and blade with white vinegar and watch the following youtube clip first

//www.youtube.com/watch?v=Wa4wbNNq_wE

 

This recipe has been adapted from Taste Magazine.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this on the weekend

    Submitted by CaityBaileyW on 16. September 2015 - 13:30.

    I made this on the weekend and it was great - very rich! After the cake has been taken out of the oven, increase the temp to 200 degrees to cook the meringue.

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  • I found the missing part of

    Submitted by Debsy on 26. June 2014 - 20:48.

    I found the missing part of this recipe about cooking the meringue on taste.com:

    Step 8 cont.. Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm.

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  • There is nothing about

    Submitted by Wellsrob on 4. June 2014 - 11:20.

    There is nothing about cooking the meringue that I can see in the recipe? Do you do layers or on top of the cake?

     

     

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