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Chocolate Cinnamon Hazelnut Meringue Cake

Chocolate Cinnamon Hazelnut Meringue Cake

MARBALET

MARBALET

Crisp layers of hazelnut meringue, sandwiched with whipping cream, and decorated beautifully with strips of chocolate.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (125 degrees C). Line three baking sheets with parchment paper. With a pencil, draw 5 circles 9 inches in diameter on the parchment paper. It is best to trace around a cake pan or large saucepan.
  2. In a large clean bowl, whip the egg whites until soft peaks form. Gradually add the 3/4 cup plus 2 tablespoons of white sugar and beat until stiff peaks form. Sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture. Divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.
  3. Bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. Cool on wire racks.
  4. Melt the semi-sweet chocolate over a double boiler until smooth. Spread over parchment paper or waxed paper into a 12x10 inch rectangle. When chocolate is set, cut the rectangle crosswise into 10-1 inch strips. Cut 8 of the strips into thirds. Cut the remaining strips into fourths. Set aside.
  5. To make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff. Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. Put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. Place the 24 long chocolate strips vertically around the sides of the cake. Arrange the remaining pieces of chocolate on the top in the design of your choice. Dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.
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Reviews

Ron
21

Ron

1/27/2004

I made this recipe for some friends, and they loved it. The down side is the prep/cooking time. Also, due to oven space, I divided the meringue into only 3 (larger) layers.

WINTERWOMAN
16

WINTERWOMAN

1/13/2006

This was a big hit. I used about two cups of cream to have thicker layers in between. The chocolate ribbons made for a nice presentation. My meringues weren't exactly the same size, so it wasn't perfect, but it still looked and tasted delicious. A really nice gluten free dessert.

love to cook
6

love to cook

12/19/2011

I made this as part of mis7up's fergotten treasure blog for my DH birthday. As he is celiac, all ingredients worked well. We loved this and the bit of cinnamon made it taste like "christmas" as my DS stated! Will be made again!

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