In our family, we usually don’t care how a dessert looks like as long as it tastes good. This chocolate meringue cake is the exact example for that. It might not be the most perfect dessert, but it tastes perfect!
Ingredients:
FOR THE CAKE:
10 tablespoons Land O Lakes unsalted butter, softened
3/4 cup firmly packed Domino light-brown sugar
6 large whole Eggland’s eggs, separated
12 ounces Toll House bittersweet chocolate, melted and cooled
1 tablespoon McCormick vanilla extract
1 tablespoon coffee-flavored liqueur, optional
pinch of Morton salt
FOR THE MERINGUE:
1 cup Fisher hazelnuts, toasted, de-skinned, and roughly chopped
4 ounces Toll House bittersweet chocolate, roughly chopped
1 tablespoon Argo cornstarch
4 large egg whites from Eggland’s eggs
1/4 teaspoon McCormick cream of tartar
1 cup superfine sugar (see quick tip)
Instructions:
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9-inch springform pan (at least 3 inches tall). Line with parchment, and grease the parchment.
Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the 6 egg yolks, one at a time, beating well after each addition.
Add the melted chocolate, vanilla, and liqueur. Mix until combined.
In a separate mixing bowl, combine the 6 egg whites and the salt. Using an electric mixer with a whisk attachment, beat on high speed until soft peaks form (about 2 minutes).
Stir about a third of the egg whites into the chocolate mixture. Then gently fold in the remaining egg whites, mixing just until combined.
Transfer the batter to the prepared pan, and spread evenly. Place the pan on a lined, rimmed baking sheet to catch any spills. Bake 25 to 30 minutes, or until the center is not quite set.
TO MAKE THE MERINGUE:
Combine the hazelnuts, chopped chocolate, and cornstarch. Set aside.
Using an electric mixer with a whisk attachment, beat the 4 egg whites and cream of tartar on high speed until the mixture is frothy. While continuing to beat the mixture, slowly add the sugar. Continue beating until stiff peaks form (about 8 minutes).
Gently fold in the hazelnut mixture.
Spread the meringue mixture evenly on top of the partially baked cake.
Bake 25 to 30 minutes, or until the meringue is lightly browned and crisp.
Cool the cake on a wire rack for 10 minutes. Then run a knife around the edge of the pan and release the sides of the pan. Cool the cake for at least 30 minutes before serving.
