Chocolate-Hazelnut Meringue Cake
- 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
- Heat oven to 350 degrees F.
- 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.
- Bake 25 to 30 min.
- or until cake is done and meringue is lightly browned.
- Cool cake in pan 10 min.
- Run knife around rim of pan to loosen cake; remove rim.
- Cool cake completely.
chocolate cake, eggs, butter, brown sugar, s bittersweet chocolate, vanilla, salt, meringue topping, s bittersweet chocolate, hazelnuts, cornstarch, egg whites, sugar
Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-meringue-cake-185343.aspx (may not work)