Try these rich 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. Click here for full recipe.

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Ingredients
Instructions

Hazelnut Meringue Layer Cake with Chocolate Drizzle

Home Baking
Birthday
Dessert & Sweets
Cake
Cake & Cookie

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 two 20 cm circles on one sheet and one 20 cm circle on the other.

    • Spread hazelnuts on a separate baking sheet and toast in oven for 12–14 minutes until golden.
      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 fitted with a whisk, beat egg whites with a pinch of salt on medium-high until soft peaks form (about 2 minutes).
      Gradually add sugar, beating on high until glossy and stiff. Beat in vanilla and almond extracts. Gently fold in the hazelnuts and a third of the snapped chocolate bars.

    • Spread the meringue evenly within the drawn circles on the sheets.

    • Bake for about 2 hours 30 minutes, rotating trays halfway, until crisp. Turn off oven, leave door ajar, and cool completely.

    • Whip the Emborg Vanilla Whip Topping in mixer until firm peaks form.

    • Carefully peel cooled meringue layers from parchment. Spread whipped cream between layers and stack to form a cake.

    • 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.

    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 two 20 cm circles on one sheet and one 20 cm circle on the other.

      • 2. Spread hazelnuts on a separate baking sheet and toast in oven for 12–14 minutes until golden.
        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 fitted with a whisk, beat egg whites with a pinch of salt on medium-high until soft peaks form (about 2 minutes).
        Gradually add sugar, beating on high until glossy and stiff. Beat in vanilla and almond extracts. Gently fold in the hazelnuts and a third of the snapped chocolate bars.

      • 4. Spread the meringue evenly within the drawn circles on the sheets.

      • 5. Bake for about 2 hours 30 minutes, rotating trays halfway, until crisp. Turn off oven, leave door ajar, and cool completely.

      • 6. Whip the Emborg Vanilla Whip Topping in mixer until firm peaks form.

      • 7. Carefully peel cooled meringue layers from parchment. Spread whipped cream between layers and stack to form a cake.

      • 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.