January 29, 2014


For the cake:4841834339_387c9d21f2_b
140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

For the meringue:
115 g bittersweet chocolate, roughly chopped
120 g hazelnuts, toasted, skinned, roughly chopped
1 tablespoon cornstarch
4 large egg whites
100 g sugar

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

4. Prepare the meringue: Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl, beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

5. Remove cake from oven. Spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.


P. S. Hey, hey.. this is a decadent and rich chocolate cake that i made for my friend’s name day party.. it was crazy chocolaty but delicious..

Enjoy, k.

recipe from http://www.tarteletteblog.com


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