Description
A soft chocolate base crowned with crackly meringue. Every bite is chocolatey bliss.
Ingredients
Units
Scale
Chocolate Cake Base:
- 2 cups self-raising flour
- 3/4 cup cocoa powder
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup butter, softened
- 1 3/4 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups water
Hazelnut Meringue Topping:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup icing sugar
- 1 tbsp Cornflour
- 1 cup hazelnuts, roughly chopped
- 4 oz bittersweet chocolate, chopped
Instructions
- Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan (2″ deep).
- Lightly flour it or line the base with parchment if you’re worried about sticking.
- In a bowl, whisk together 2 cups self-raising flour, ¾ cup cocoa powder, 1¼ tsp baking soda, and ¾ tsp salt. Set it aside, so everything’s ready when needed.
- In a large mixing bowl, beat ¾ cup softened butter with 1¾ cups light brown sugar until it looks pale and fluffy.
- Add 2 large eggs, one at a time, beating well after each, then stir in 1 tsp vanilla extract.
- Add the flour mixture to the butter bowl in three additions, alternating with 1⅓ cups of water.
- Start and end with the flour, mixing gently just until combined; don’t overbeat or the cake can turn dense.
- Pour the batter into the pan and bake for 30 minutes.
- The cake should be partially set but not fully baked; don’t worry, it will finish with the meringue.
- While the cake is in the oven, whisk 4 egg whites with ¼ tsp cream of tartar on high speed until frothy.
- Gradually add 1 cup icing sugar and beat until stiff, glossy peaks form.
- In a separate bowl, mix 1 cup chopped hazelnuts, 4 oz chopped bittersweet chocolate, and 1 tbsp cornflour, then gently fold this into the meringue.
- Carefully remove the half-baked cake.
- Spread the hazelnut chocolate meringue evenly over the top.
- Return to the oven and bake for another 25–30 minutes, until the meringue is crisp and lightly golden.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges to release.
- Cool for at least 30 minutes before slicing. Serve as-is—no frosting needed. That crackly top says it all.
Baker’s Tip
- A springform or loose-bottom pan makes life easier when unmolding.
- If your oven tends to brown quickly, switch to fan mode or loosely tent foil over the top during the last 10 minutes, so the meringue doesn’t over-brown.
Notes
Created, prepared, tried, and tested by Joy
