Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog’s first birthday.
CHOCOLATE MERNIGUE
6 eggwhites, room temperature
pinch of slat
1 1/2 cup icing sugar
1 tsp lemon juice or vinegar
2 tsp cornstarch
2 TBSP cocoa powder
CHOCOLATE GANACHE
100g semi-sweet or dark chocolate
200 ml whipping cream
pinch of salt
WHIPPED HAZELNUT CREAM
1/2 L whipping cream, chilled
3 TBSP hazelnut paste (can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste)
TOPPINGS
50 g hazelnuts, chopped
crispy chocolate balls or any other decoration
whole hazelnuts
INSTRUCTIONS
Chocolate meringue:
Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
Beat eggwhites and a pinch of salt until stiff but not dry. Then add icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
Spread the meringue evenly into the two circles.
Move into the oven and reduce the temperature to 120°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.
Turn the oven off, open the door slightly and leave in the oven to cool overnight.
Chocolate Ganache:
Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesn't boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake.
Whipped Hazelnut Cream:
Whip the cream until it's almost stif, but not buttery, then add the hazelnut paste and gently whip just a little more.
Full Reading: https://www.useyournoodles.eu/chocolate-hazelnut-pavlova/
CHOCOLATE MERNIGUE
6 eggwhites, room temperature
pinch of slat
1 1/2 cup icing sugar
1 tsp lemon juice or vinegar
2 tsp cornstarch
2 TBSP cocoa powder
CHOCOLATE GANACHE
100g semi-sweet or dark chocolate
200 ml whipping cream
pinch of salt
WHIPPED HAZELNUT CREAM
1/2 L whipping cream, chilled
3 TBSP hazelnut paste (can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste)
TOPPINGS
50 g hazelnuts, chopped
crispy chocolate balls or any other decoration
whole hazelnuts
INSTRUCTIONS
Chocolate meringue:
Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
Beat eggwhites and a pinch of salt until stiff but not dry. Then add icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
Spread the meringue evenly into the two circles.
Move into the oven and reduce the temperature to 120°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.
Turn the oven off, open the door slightly and leave in the oven to cool overnight.
Chocolate Ganache:
Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesn't boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake.
Whipped Hazelnut Cream:
Whip the cream until it's almost stif, but not buttery, then add the hazelnut paste and gently whip just a little more.
Full Reading: https://www.useyournoodles.eu/chocolate-hazelnut-pavlova/
