Recipe

Chocolate Cinnamon Hazelnut Meringue Cake Recipe


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Ingredients
  • 3/4 c ground hazelnuts
  • 1 tsp unsweetened cocoa powder
  • 3/4 c sifted confectioners' sugar
  • 4 (1 oz) squares semisweet chocolate, sliced
  • 1 tbsp cornstarch
  • 1 1/4 c heavy whipping cream
  • 1/2 tsp ground cinnamon
  • 1 tbsp sifted confectioners' sugar
  • 6 egg whites
  •  
  • 7/8 c white sugar

Directions
  • Step #1 Preheat oven to 250 degrees F (125 degrees C).
  • Step #2 Line three baking sheets with parchment paper.
  • Step #3 With a pencil, draw 5 circles 9 inches in diameter on the parchment paper.
  • Step #4 It is best to trace around a cake pan or large saucepan.
  • Step #5 In a large clean bowl, whip the egg whites until soft peaks form.
  • Step #6 Gradually add the 3/4 c plus 2 tbsps of white sugar & beat until stiff peaks form.
  • Step #7 Sift together the 3/4 c confectioners' sugar, cinnamon & corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture.
  • Step #8 Divide the mixture evenly between the 5 circles, & spread the meringue out to the edge of the drawn circle.
  • Step #9 Bake for 3 to 4 hrs in the preheated oven, until the meringue is completely dried out.
  • Step #10 Cool on wire racks.
  • Step #11 Melt the semi-sweet chocolate over a double boiler until smooth.
  • Step #12 Spread over parchment paper or waxed paper into a 12x10 inch rectangle.
  • Step #13 When chocolate is set, cut the rectangle crosswise into 10-1 inch strips.
  • Step #14 Cut 8 of the strips into thirds.
  • Step #15 Cut the remaining strips into fourths.
  • Step #16 Set aside.
  • Step #17 To make the filling, whip the heavy whipping cream with the 1 tbsp of confectioners' sugar until stiff.
  • Step #18 Spread whipped cream over all of the meringue layers.
  • Step #19 Using one of your prettiest plates, stack the layers on top of one another.
  • Step #20 Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake.
  • Step #21 Put the rest of the whipped cream into a pastry bag & pipe rosettes around the edge.
  • Step #22 Place the 24 long chocolate strips vertically around the sides of the cake.
  • Step #23 Arrange the remaining pieces of chocolate on the top in the design of your choice.
  • Step #24 Dust the cake with cocoa powder for a dramatic finish, & serve as soon as possible, as the meringue will soak up moisture from the whipped cream.
  • Step #25 .
  • Enjoy the Chocolate Cinnamon Hazelnut Meringue Cake recipe

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