Chocolate Meringue Cake with Frangelico is ideal for a particular occasion; chocolate cake is layered with baked meringue and frosting then topped with toasted hazelnuts; a beautiful candy ending to a particular meal.
I first made the unique model of this dacquoise WAY again in 2009. It was a recipe on the quilt of Bon Appetit journal as a Peppermint Chocolate Cake (the photograph is embarrassing however the cake continues to be divine!). As a lot as I liked the peppermint cake, I made a decision to do a brand new model and this Chocolate Meringue Cake with Frangelico was the consequence and I’ve to confess, it’s my favourite!
I’ll by no means make both model of this cake with out remembering my inspiration, Abby Dodge, a inventive and proficient baker and pal.
The Peppermint Cake article in Bon Appetit was the beginning of a dialog on Twitter with Abby as she was indicated because the baker behind the cake and she or he and I turned quick mates…she could be the primary individual to assist one thing different bakers hate; she encourages you to make use of her recipes as inspiration to do one thing of your personal.
For a time period, I used to be an ardent participant in a collection she put collectively referred to as #baketogether. A gaggle of us would take her suggestion and run with it and bake one thing we’d publish on our blogs. It was enjoyable and I attempted a number of new issues, together with this Chocolate Meringue Cake with Frangelico! After that effort a number of years in the past, this unbelievable recipe has languished for years within the archives; the vacation season appeared good for a redo.
I used to be enthusiastic about combining two of my favourite flavors, chocolate and hazelnut, for a classy model that might be nice for any vacation, not simply the winter ones. I can think about this Chocolate Meringue Cake with Frangelico for Easter too.
Don’t let the size of the recipe idiot you. Crucial ingredient for achievement is time. It has a number of steps however nothing about it’s actually tough; I merely recommend you give your self two days and take your time. Every particular person step is straightforward however the rewards are fabulous…I’ve by no means obtained such excessive reward for a dessert as I did this one. It’s a powerful wanting cake however the taste and textures are additionally excellent.
What makes the completed consequence so particular? Skinny layers of an ideal chocolate sponge cake are soaked with Frangelico easy syrup and layered with baked meringues and all layers are unfold with a superb milk chocolate and Frangelico ganache.
Though referred to as ganache, intertwined between the cake and meringue it has the texture and style of an beautiful fudge. For this model of Chocolate Meringue Cake with Frangelico which is a hazelnut liqueur, I topped it with toasted hazelnuts. Think about it as the proper end for a beautiful Christmas or New Years Eve dinner with mates.
As I contemplated precisely how one can pull it collectively, I couldn’t assist however consider the stunning sweet I usually solely purchase over the vacations, generally simply tucking a pair into the present baskets I make every vacation season. The fabulous Ferrero Rocher hazelnut and milk chocolate sweet wrapped in gold foil.
As if meant to be, I had only recently bought some lovely gold sugar crystals from King Arthur Flour. Giant sufficient to actually make an influence if added to cookies or a cake and I assumed the glittery gold crystals could be ‘the icing on the cake’ for this dessert so to talk, making it additionally good for an important day with family and friends.
It’s attractive, it tastes fabulous and it’s good for a celebration. How about Chocolate Meringue Cake with Frangelico for breakfast the day after a celebration (oh sure I did!). Infinitely straightforward and great to change too. Like almonds? Use Amaretto and toasted almonds. Pecans your fancy? Strive bourbon and a few toasted nuts. I solely want I had time to make all of them!
PIN IT! ‘Chocolate Meringue Cake with Frangelico’
Chocolate Meringue Cake with Frangelico
Layers of sponge cake, liqueur, baked meringue and a chocolate ganache produce a good looking and scrumptious cake.
For the Hazelnut Paste
- ½ cup hazelnuts toasted
- ½ giant egg white
- ¼ cup powdered sugar
- ¼ teaspoon hazelnut liqueur I used Frangelico
For the Cake
- ½ cup all function flour
- ¼ cup cocoa powder pure unsweetened
- ½ teaspoon baking powder
- Pinch of salt
- 2 giant eggs
- 2 giant egg yolks
- 2 ounces Hazelnut paste
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ cup hazelnuts chopped, toasted
For the Meringue Layers
- 1 cup powdered sugar
- ⅓ cup superfine sugar I put common sugar into Cuisinart for a minute
- 1 Pinch of salt
- 3 giant egg whites room temperature
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1 Tablespoon Frangelico
For the Frangelico Glaze
- ½ cup water
- ½ cup sugar
- 1 Tablespoon Frangelico liqueur
For the Buttercream Frosting (if not piping decorations)
- 24 ounces milk chocolate chopped or milk chocolate chips
- 1 ½ cups heavy cream
- 8 ounces unsalted butter reduce into 8 items
- 3 Tablespoon mild corn syrup
- 1 teaspoon pure vanilla extract
- 1 ½ Tablespoon Frangelico
- Pinch desk salt
For the Buttercream Frosting (if you would like additional to pipe backside and/or high edge:
- 30 ounces milk chocolate chopped or milk chocolate chips
- 2 cups heavy cream
- 10 ounce unsalted butter reduce into 10 items
- ¼ cup mild corn syrup
- 1 ½ teaspoon pure vanilla extract
- 2 Tablespoon Frangelico
- Pinch desk salt
To Make the Cake
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Place rack in heart of oven and preheat to 350°F.
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Evenly butter backside and sides of 13x9x1-inch baking pan. Line backside of pan with parchment paper.
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Evenly mud sides with flour.
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Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl.
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Utilizing electrical mixer, beat eggs and egg yolks in one other medium bowl till pale and foamy, about 2 minutes. Add sugar and vanilla; beat till combination is thick and ribbon varieties when beaters are lifted, about 3 minutes.
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Combine in hazelnut paste gently.
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Sift flour combination over egg combination and gently fold in with rubber spatula simply till included.
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Switch batter to baking pan; unfold evenly to edges.
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Bake till high springs again when gently touched and tester inserted into heart comes out clear, about quarter-hour.
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Switch baking pan to rack and funky cake 20 minutes. Run small knife round sides of cake to loosen.
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Invert cake onto parchment-lined work floor; gently peel off parchment. Cool fully.
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Utilizing serrated knife, reduce cake in half lengthwise, every half ought to be 12×4-inch rectangle; trim if obligatory.
Make the Meringue Layers
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Place rack in heart of oven and preheat to 175°F. Utilizing darkish pen or pencil, hint two 12×4-inch rectangles on sheet of parchment paper; flip parchment over (rectangles will present by means of) and place on giant rimmed baking sheet. Hint one 12×4-inch rectangle on second sheet of parchment paper; flip parchment over and place on second rimmed baking sheet.
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Sift powdered sugar, superfine sugar, and salt into medium bowl.
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Mix egg whites and cream of tartar in giant bowl of professional quality stand mixer fitted with wire whisk; beat on medium-low pace till frothy.
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Enhance pace to medium-high and beat till comfortable peaks type.
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Enhance pace to excessive; progressively add sugar combination and beat till stiff and shiny peaks type, about 3 minutes.
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Beat in vanilla and Frangelico.
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Divide meringue equally amongst ready rectangles on parchment (about 1 1/3 cups for every); unfold meringue evenly inside traced traces.
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Bake meringues till dry and crisp however not browned, about 3 hours. Flip off oven and let meringues cool fully in oven.Rigorously take away meringue rectangles from parchment.
Make the Buttercream
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Simmer cream, butter, and corn syrup in medium saucepan. Take away from warmth. Add chocolate; whisk till clean.
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Whisk in vanilla and salt. Let stand at room temperature till thick sufficient to unfold, 1 hour to 1 1/2 hours.
Make the Frangelico Syrup
Assemble the Cake
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Switch 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes.
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Brush off any crumbs from meringue layers and cake layers. Place a number of small dabs of buttercream down heart of 15-inch-long rectangular serving platter.
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Place 1 meringue layer, high facet up, atop buttercream on platter, anchoring to platter.
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Utilizing small offset spatula, unfold 2/3 cup buttercream over meringue.
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Prime with 1 cake layer, high facet down, urgent gently to stick. Brush cake layer with 1/3 cup of the Frangelico syrup (cake layer will probably be very moist). Unfold 1/2 cup buttercream over the cake layer.
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Prime with second meringue layer, high facet up. Unfold 1/2 cup buttercream over.
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Sprinkle 1/4 cup of toasted hazelnuts on high of buttercream.
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Cowl with second cake layer, high facet down. Brush with 1/3 cup Frangelico syrup after which unfold layer with 1/2 cup buttercream.
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Prime with third meringue layer, backside flat facet up. Unfold skinny layer of buttercream over high and sides of cake.
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Fill pastry bag fitted with medium star tip with remaining ganache. Pipe small rosettes round backside and/or high of cake.
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End cake with remaining 1/4 cup of toasted hazelnuts and meals glitter if desired.
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Chill cake not less than 6 hours.
Prep time contains time to assemble the cake.
Diet Details
Chocolate Meringue Cake with Frangelico
Quantity per Serving
% Each day Worth*
* P.c Each day Values are primarily based on a 2000 calorie eating regimen.
