Ingredients: |
Ingredients: 10 Tbsp. unsalted butter, plus more for pan, plus all purpose flour for pan.
1 cup hazelnuts (about 4 oz.)
3/4 cup firmly packed light brown sugar
6 large whole eggs, separated, plus 4 large egg whites
12 oz. bittersweet chocolate, melted and cooled, plus 4 oz. roughly chopped. (1 cup)
1 Tbsp. pure vanilla extract
1 Tbsp. rum (optional)
pinch of salt
1 Tbsp. cornstarch
1/4 tsp. cream of tartar
1 cup superfine sugar
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Directions: |
Directions:Preheat oven to 350. Butter a 9x3 inch spring foam pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
2 Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool;roughly chop. set aside.
3. Make cake batter; In the bowl of an electric mixer cream butter and brown sugar until pale and smooth. Add egg yolks,one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. set aside.
4. In a clean mixer bowl, combine 6 egg whites and salt;using the whisk attachment, beat on high speed until soft peaks form, about two minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined.Pour better into prepared pan, and bake 25 minutes.
5. Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and corn starch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean mixer bowl;using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff beaks form, about 8 minutes. Fold into hazelnut mixture.
6. Remove cake from oven. Spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen and release sides of pan. Let cool, about 30 minutes, before serving |
This recipe for Chocolate and Hazelnut Meringue Cake is from