Chocolate And Hazelnut Meringue Cake

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• 10 tablespoons unsalted butter, plus more for pan
• all-purpose flour, for pan
• 1 cup hazelnuts (about 4 ounces)
• 3/4 cup light brown sugar, firmly packed
• 6 large eggs, separated
• 4 large egg whites
• 12 ounces bittersweet chocolate, melted and cooled, plus 4 oz roughly chopped
• 1 tablespoon pure vanilla extract
• 1 tablespoon rum
• 1 pinch salt
• 1 tablespoon cornstarch
• 1/4 teaspoon cream of tartar
• 1 cup superfine sugar

Recipe

• 1 1. preheat oven to 350 degrees. butter a 9 x 3 inch springform pan. line bottom with parchment. butter parchment, and sprinkle with flour; tap out excess. set aside.
• 2 2. spread hazelnuts in a single layer on a rimmed baking sheet. toast until fragrant and skins start to crack, 10-15 minutes. remove from oven; rub vigorously with a clean kitchen towel to take off skins. let cool; roughly chop. set aside.
• 3 3. make cake batter; in the bowl of an electric mixer fitted with the paddle attachment, 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. beat until combined. set aside.
• 4 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 2 minutes. stir one third of the egg whites into chocolate mixture. fold in remaining beaten egg whites just until combined. pour batter into prepared pan, and bake 25 minutes.
• 5 5. meanwhile, make meringue; combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. place remaining 4 egg whites and cream of tartar in 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 peaks form, about 8 minutes. fold in hazelnut mixture.
• 6 6. remove cake from oven. using an offset spatula, spread meringue mixture on top of cake, and return to oven. bake until meringue is lightly browned and crisp, 25-30 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 slicing and serving.