Recipes
Hazelnut and chocolate meringue cake
A tower of choc-swirled, nutty meringue layered with luscious light mascarpone and drizzled with rich, dark chocolate
A tower of choc-swirled, nutty meringue layered with luscious light mascarpone and drizzled with rich, dark chocolate
Cook: 1 Hour 30 Mins
Serves: 12
Price: 66p per serving
Nutritional Information
Each 138g serving contains
Energy
1634kj
391kcal
1634kj
391kcal
20%
Fat
20.3g
20.3g
Med
29%
29%
Saturates
10.4g
10.4g
High
52%
52%
Sugars
40.0g
40.0g
High
44%
44%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1184kj/283kcal
Typical energy values per 100g:
1184kj/283kcal
Ingredients
100g toasted hazelnuts
375g caster sugar
7 large egg whites (save the yolks to use in another recipe)
1tsp cornflour
½tsp white wine vinegar
500g light mascarpone cheese
200g Asda Fat Free Greek Yogurt
100g dark chocolate, melted, plus extra for the chocolate curls
100g fresh raspberries
Mint leaves, to decorate
Method
1
Preheat the oven to 150C/130C Fan/Gas 2. Use a pencil to draw 3 circles on 3 separate pieces of baking paper: 20cm, 18cm and 16cm in diameter. Arrange each piece of paper, pencil-side down, on 2 or 3 baking trays.
2
In a processor, whizz the hazelnuts with 15g of the sugar until roughly broken down, but not too much as they will become oily.
3
Put the egg whites in a clean, dry bowl and beat with an electric whisk until thickened and stiff peaks form. Keep whisking on a high speed and add the rest of the sugar, 1tbsp at a time, until the peaks look glossy. Whisk in the cornflour and vinegar, then gently fold through ½ the hazelnuts.
4
Divide the meringue mixture between the 3 circles, spreading evenly inside the outlines. Add 60g of the cooled melted chocolate; drizzle evenly over the meringues, then swirl through to marble.
5
Bake the meringues for 1 hr or until cooked; to test, try to peel off the baking paper – it should come away from the meringue easily. Turn off the heat and leave to cool in the oven.
6
To make the filling, whip the mascarpone until thick and creamy. Add the yogurt and whip again.
7
Layer each meringue with generous amounts of the mascarpone mixture, then stack, with the largest meringue on the bottom and the smallest on top. Drizzle with the remaining melted chocolate, then decorate with a sprinkling of chocolate curls, the raspberries, mint sprigs and remaining hazelnuts.