Name: Chocolate-Hazelnut Meringue Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: Chocolate Cake; 6 whole eggs, separated; 1/2 cup butter, softened; 3/4 cup packed brown sugar; 1-1/2 pkg. (4 oz. each) BAKER&#39;S Bittersweet Chocolate (6 oz.), melted; 1 Tbsp. vanilla; 1/4 tsp. salt; Meringue Topping; 1-1/2 pkg. (4 oz. each) BAKER&#39;S Bittersweet Chocolate (6 oz.), coarsely chopped; 1 cup toasted coarsely chopped hazelnuts; 1 Tbsp. cornstarch; 4 egg whites; 3/4 cup granulated sugar

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1 Hr(s) 20 Min(s)

20 Min(s) Prep

1 Hr(s) Cook

You could make a meringue topping with a jar of chocolate-hazelnut spread. But this cake deserves the best. (You're going to need some real hazelnuts.)

What You Need

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16 servings

Original recipe yields 16 servings

Chocolate Cake

6 whole eggs, separated

1/2 cup butter, softened

3/4 cup packed brown sugar

1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), melted

1 Tbsp. vanilla

1/4 tsp. salt

Meringue Topping

1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), coarsely chopped

1 cup toasted coarsely chopped hazelnuts

1 Tbsp. cornstarch

4 egg whites

3/4 cup granulated sugar

Let's Make It

Heat oven to 350ºF.

Chocolate Cake

Cover bottom of 9-inch springform pan with parchment. Beat 6 egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition. Blend in melted chocolate, vanilla and salt.

Add 1/3 of the egg whites to chocolate batter; stir gently just until blended. Repeat in 2 batches with remaining egg whites. Pour into prepared pan. Bake 30 min. Meanwhile, prepare Meringue Topping.

Meringue Topping

Combine chopped chocolate, nuts and cornstarch. Beat 4 egg whites in clean large bowl with mixer on high speed until foamy. Gradually beat in granulated sugar until soft peaks form. Gently stir in chopped chocolate mixture.

Remove cake from oven. Spoon Meringue Topping over cake, spreading to edge of pan to completely cover cake and seal meringue to edge of pan.

Once all the eggs are peeled, slice the eggs in half lengthwise, and carefully scoop out the yolks. Mash yolks with a fork (or push through a mesh sieve for a very fluffy, smooth filling) then stir in lemon juice, mayo, mustard and feta cheese until smooth, creamy filling forms. Spoon filling into egg white halves, or add filling mixture to a piping bag (or large ziploc bag) and pipe into filling for a more festive presentation. Top with roasted red peppers and serve!

Nutrition

Calories

300

Calories From Fat

% Daily Value*

Total Fat 20g

26%

Saturated Fat 9g

45%

Trans Fat 0g

Cholesterol 85mg

28%

Sodium 130mg

Total Carbohydrates 32g

12%

Dietary Fiber 3g

11%

Sugars 26g

52%

Protein 6g

12%

Vitamin A

Vitamin C

Calcium

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.