Chocolate Hazelnut Meringue Cake

• Chocolate Cake
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 6 eggs, separated
• 1 pkg. (170 g) Baker's Bittersweet Chocolate, melted
• 1 Tbsp. vanilla
• 1/4 tsp. salt
• Meringue Topping
• 1 pkg. (170 g) Baker's Bittersweet Chocolate, coarsely chopped
• 1 cup toasted hazelnuts, coarsely chopped
• 1 Tbsp. corn starch
• 4 egg whites
• 3/4 cup granulated sugar

1. Heat oven to 350 degrees F.
2. Line bottom of 9-inch springform pan with parchment paper.
3. Beat butter and brown sugar in large bowl with mixer 3 min.
4. or until well blended.
5. Add egg yolks, one at a time, beating well after each addition.
6. Add melted chocolate, vanilla and salt; mix until well blended.
7. Beat 6 egg whites in large bowl on high speed with mixer 2 min.
8. or until soft peaks form.
9. Fold one-third of whites into chocolate mixture.
10. Fold in remaining whites and pour batter into prepared pan.
11. Bake 25 to 30 min.
12. Meanwhile, mix chopped chocolate, hazelnuts and corn starch in small bowl; set aside.
13. Beat remaining 4 egg whites in large bowl on high speed with mixer 2 min.
14. or until frothy.
15. Gradually add granulated sugar; beat 7 to 8 min.
16. or until soft peaks form.
17. Fold in chocolate and hazelnut mixture.
18. Remove cake from oven.
19. Spread meringue mixture on top of cake.
20. Return cake to oven.
21. Bake 25 to 30 min.
22. or until meringue is lightly browned and crisp.
23. Cool cake in pan 10 min.
24. Run knife around edge of cake to loosen; release sides of pan.
25. Cool completely.

chocolate cake, butter, brown sugar, eggs, chocolate, vanilla, salt, meringue topping, chocolate, hazelnuts, corn starch, egg whites, sugar

Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-meringue-cake-173693.aspx (may not work)