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Ingredients
Instructions

Hazelnut Meringue Layer Cake with Chocolate Drizzle

Dessert & Sweets
Cake
Cake & Cookie
Home Baking
Birthday

This elegant layered meringue cake is filled with whipped vanilla cream and toasted hazelnuts, then finished with a drizzle of bittersweet chocolate. A delightful balance of crunch, creaminess, and indulgent flavors in every bite.

4 hr

8 persons

Ingredients

    Add to shopping list

    Instructions

    • Preheat the oven to 175°C and line 2 large baking sheets with parchment paper.
      Draw one 20 cm diameter circles on both sheets.

    • Spread hazelnuts on a separate baking sheet and toast in oven for 12–14 minutes until golden. Be sure to toss the hazelnuts halfway through to get an even cook.
      Let cool slightly, then rub them in a towel to remove skins. Roughly chop. Lower the oven temperature to 110°C.

    • In a stand mixer with a whisk attachment, beat egg whites with a pinch of salt on medium-high until soft peaks form (about 2 minutes).
      Gradually add sugar, beating on medium until glossy and stiff to ensure it does not overwhip. Beat in vanilla and almond extracts and gently fold in the hazelnuts and a third of the snapped chocolate bars.

    • Once whipped, spread the meringue evenly within the drawn circles on the sheets and bake in the oven for about 90 minutes, or until a crisp outer layer has formed.

    • Once the meringue has baked, turn off the oven, leave the oven door slightly ajar and let the meringue cool down. This will allow your meringue to stay stay dry and allow the exterior to become crispier. Carefully peel cooled meringue layers from the parchment paper.

    • Whip the Emborg Vanilla Whip Topping in mixer until stiff peaks form. Spread the whipped Whip Topping on one meringue, then layer the second meringue on top and repeat with another layer of Whip Topping.

    • Melt the bittersweet chocolate. Once the chocolate has fully melted, remove from the heat and set aside room temperature.

    • Drizzle the melted bittersweet chocolate over the top, garnish with remaining chocolate bars, and refrigerate until ready to serve. For best texture, allow to rest at room temperature for 10–15 minutes before slicing.

    • Optional: Place mint leaves on top as garnish

    Perfect meringue: Make sure the mixing bowl and whisk are completely grease-free, as even a trace of fat can prevent the egg whites from whipping properly.

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    emborg
    4 hr
    8 persons

    Hazelnut Meringue Layer Cake with Chocolate Drizzle

    This elegant layered meringue cake is filled with whipped vanilla cream and toasted hazelnuts, then finished with a drizzle of bittersweet chocolate. A delightful balance of crunch, creaminess, and indulgent flavors in every bite.
    Hazelnut Meringue Layer Cake with Chocolate Drizzle - Emborg Singapore


    8 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Preheat the oven to 175°C and line 2 large baking sheets with parchment paper.
        Draw one 20 cm diameter circles on both sheets.

      • 2. Spread hazelnuts on a separate baking sheet and toast in oven for 12–14 minutes until golden. Be sure to toss the hazelnuts halfway through to get an even cook.
        Let cool slightly, then rub them in a towel to remove skins. Roughly chop. Lower the oven temperature to 110°C.

      • 3. In a stand mixer with a whisk attachment, beat egg whites with a pinch of salt on medium-high until soft peaks form (about 2 minutes).
        Gradually add sugar, beating on medium until glossy and stiff to ensure it does not overwhip. Beat in vanilla and almond extracts and gently fold in the hazelnuts and a third of the snapped chocolate bars.

      • 4. Once whipped, spread the meringue evenly within the drawn circles on the sheets and bake in the oven for about 90 minutes, or until a crisp outer layer has formed.

      • 5. Once the meringue has baked, turn off the oven, leave the oven door slightly ajar and let the meringue cool down. This will allow your meringue to stay stay dry and allow the exterior to become crispier. Carefully peel cooled meringue layers from the parchment paper.

      • 6. Whip the Emborg Vanilla Whip Topping in mixer until stiff peaks form. Spread the whipped Whip Topping on one meringue, then layer the second meringue on top and repeat with another layer of Whip Topping.

      • 7. Melt the bittersweet chocolate. Once the chocolate has fully melted, remove from the heat and set aside room temperature.

      • 8. Drizzle the melted bittersweet chocolate over the top, garnish with remaining chocolate bars, and refrigerate until ready to serve. For best texture, allow to rest at room temperature for 10–15 minutes before slicing.

      • 9. Optional: Place mint leaves on top as garnish