Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!
FULL RECIPE HERE:
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!
For sponge cake video recipe, click here:
For salted caramel frosting, click here:
For chocolate ganache filling, click here:
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Chocolate Meringue cake Recipe | NooJaruu
200g Dark Chocolate
70g Unsalted butter
2 Egg yolks
30g Sugar
120g Warm milk ream
10g Warm hearya
120g Cake flour
10g Cocoa powder
Bake 170° C, 30 min
2 Egg whites
3g Vanilla etract
80g Sugar
3g Cocoa powder
3g Corn starch
Bake 150°c, 25 min
MUSIC : from Kinemaster
❣????
NooJaruu
Chocolate Hazelnut Meringue Cake
In this video, I was learning to make Chocolate Hazelnut Meringue Cake. A cake with moist chocolate nutty cake as base and paper thin crisp meringue on top.
Ingredients for Chocolate Cake (base):
240gram dark chocolate
180gram unsalted butter
2 eggs
4 eggs (separate the egg white and egg yolks)
90 grams of brown sugar
1 teaspoon vanilla extract
50gram all purpose flour (sifted)
1/2 teaspoon baking powder (sifted)
400gram toasted hazelnut (ground)
Ingredients for the Meringue (top):
200gram granulated sugar
1 teaspoon white vinegar
1 tablespoon corn starch
25 gram cocoa powder, sifted (leave extra for dusting)
Steps:
Step 1: melt dark chocolate and butter over simmering water (be careful your pot of chocolate and butter should not be touching the water surface, we are using the steam to gentle and slowly melt the chocolate mixture) Once it's melted, set aside to cool.
Step 2: In a bowl, add in the 2 eggs, 4 egg yolks, brown sugar and vanilla extract. Beat in medium-low speed until light and fluffy (double in size)
Step 3: After the egg mixture has doubled in size, the chocolate mixture should be cool by now. Combine the egg mixture & chocolate mixture and mix well.
Step 4: In another bowl, sift the flour, baking powder and ground hazelnut. After that, sift the flour mixture again over the egg mixture. Fold to mix well.
Step 5: transfer the mixture to a baking pan lined with parchment paper. Bake in the over for 170 degree celcius for 30-35 minutes.
While waiting for the chocolate cake to bake, let's work on the meringue!
1) Beat the remaining 4 egg whites at a low speed until soft peak.
2) Add in the sugar gradually (don't rush in)
3) Add vinegar and beat for another 2-3 mins until the meringue turn glossy.
4) once it's done, sift the cocoa powder over the meringue. Fold to mix well.
5) Once the chocolate cake is out of the oven, pour the meringue over the chocolate cake, spread it on top evenly.
6) Pop it into the over again to bake for another 20-25 mins at 150 degree celcius.
Voila! There you have it, a rich and moist chocolate cake with crispy meringue on top.
Enjoy!
Praliné & Chocolate Meringue Cake | wa's Kitchen
There are so many new pastry shops in Paris recently. I tried one of their meringue cake the other day and it was a real pleasure, they call it a Merveille à partager. If you like hazelnut please try it out!
Check my other recipes on the website :
Ingredients :
for the meringue :
- 40g egg white (or 5g egg white powder + 35ml water)
- 35g sugar
- 1/2 tsp baking powder
- 35g confectioner's sugar
- 90g chocolate for coating
for the mousse :
- 230g heavy cream
- 5g sugar
- 120g chocolate
- 5g cream stabilizer (if your heavy cream is less than 35% fat)
- 5g gelatin sheets
- 80g milk
for the praliné
- 100g hazelnut
- 80g chocolate
- 6g unsalted butter
- 120g heavy cream
for the glaçage
- 30g chocolate
- 20g sugar
- 15g unsweetened cocoa powder
- 120g milk
- 3g gelatin sheets
#moussecake #chocolate #チョコレート
Meringue Cake Recipe by Miranda Gore Browne - Disaster Chef 2015 | Kenwood UK
Disaster Chef 2015 Week one recipe for Chocolate Salted Caramel Meringue Cake by Miranda Gore Browne. The full recipe can be found here -
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Chocolate Cake with Italian Meringue (Marshmallow Frosting)
My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
For the cake:
1 cup milk
1.5 cups cocoa powder
1 chocolate bar (whatever kind you like)
1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar)
1 cup vegetable oil
8 oz sour cream
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1 cup sugar
1/2 cup water
Squeeze of corn syrup (if you have it)
1 teaspoon vanilla extract
For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces.
Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt.
Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans.
For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.
Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.