Chocolate, hazelnut meringue stack
This is birthday cake territory. It’s wow-factor territory. It’s a crowd-pleaser, and even though there are a few steps in making this, they’re not tricky and can all be done well in advance.
I wrote this recipe for a paid collaboration with the Kenwood Titanium Chef Baker. My older mixer had sadly given up the ghost a few months ago so this partnership was PERFECT timing! The old one took ages to whisk or beat anything, and I’d constantly have to stop to scrape the sides of the bowl down. Not necessary anymore. Hurrah. I will also say, this beautiful new machine is so handy – you can weigh ingredients as you go, the creaming paddle is a winner and the two bowls it comes with are great for recipes like this where you need to whisk whites, then cream etc.
For the Mousse
400g dark chocolate, roughly chopped
6 eggs, separated
1 cup pouring cream
Melt chocolate in the microwave or over a double boiler and set aside. Meanwhile, place the egg yolks in the 5L bowl and whip with the whisk attachment until pale and fluffy. Transfer to a mixing bowl.
Pour in the cream (I don’t bother washing out the bowl for this as it will all be mixed together soon anyway!). Then, whisk until soft peaks form.
Using your second bowl, whisk the egg whites until stiff peaks.
Place the bowl with the cream back in your mixer, and swap the whisk to the K or paddle attachment. Now, gently fold the egg yolks into the cream and then fold in the melted chocolate. And finally, using the fold function, gently add the egg whites, a little at a time.
Finish by gently folding your mousse one last time by hand, until just combined. Place in the fridge for a few hours to set.
Now for the meringue layer
200g hazelnuts, skin on
8 egg whites
1 tsp white vinegar
360g caster sugar
Preheat oven to 150C (fan-forced). Spread the nuts on a baking tray and toast for 10 minutes. As soon as they come out of the oven, tip nuts onto a large tea towel, gather the edges together, and rub to remove the skins.
Transfer nuts to a food processor or mortar and pestle and pulse or bash until a fine crumb.
Now take four trays and line them with baking paper. Trace out a 20cm circle on each.
Place the egg whites in the 5L bowl and whisk until peaks form. Add the sugar, a tablespoon at a time, until all combined, then whisk for two minutes.
Now swap the whisk attachment for the K-attachment and use the fold function to gently beat the vinegar and hazelnuts into the meringue mixture.
Spoon about a fourth of the mixture into one of the lined trays, smoothing out into the 20cm circle, repeat with the remaining mixture.
If your oven can fit the four trays, cook them all together for 45 minutes. Otherwise, cook them two at a time.
Transfer meringue discs to a wire rack to cool.
1 cup pouring cream
50g chocolate, grated
Whip the cream until soft peaks form.
Place one of the meringue discs on a cake stand or plate. Spread with half of the chocolate mousse, place another disc on top, and spread with cream. Repeat. Finish with the raspberries and grated chocolate.
Place in the fridge for at least half an hour before serving to make it easier to cut. Delicious!
- Swap the hazelnuts with almonds, walnuts or pecans.
- Fold 1/2 a cup of grated dark chocolate into the meringue mixture with the nuts.
- Use white or milk chocolate instead of dark if you prefer.
- Instead of finishing up with raspberries, use any seasonal fruit. Sliced mangos would be lovely in summer, or beautiful ripe peaches. Strawberries perhaps?