Flourless Chocolate Meringue Cake
A flourless cake is topped with a chewy, crisp meringue that complements its fluffy, nutty interior.
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Instructions
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Preheat oven to 350F. Grease a 9-inch springform pan, line with parchment, and grease the parchment.
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Pour hot coffee over chopped chocolate in a heatproof bowl, let sit 2 minutes, then stir to slightly melt chocolate.
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Melt remaining chocolate over simmering water in a double boiler, stirring for 4 minutes until smooth. Remove from heat.
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Whisk in cocoa powder, then add oil and egg yolks, whisking until smooth.
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Whisk sugars, vanilla, and salt into the chocolate mixture until smooth and combined.
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Beat egg whites in a stand mixer on high speed until medium peaks form.
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Fold one-third of the beaten egg whites into the chocolate batter, then fold in the remaining whites until just combined.
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Transfer batter to the prepared pan and bake for 25 minutes. Meanwhile, prepare the meringue topping.
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Wash mixer bowl and whisk. Beat egg whites and cream of tartar on high speed until frothy.
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Reduce mixer speed to medium, slowly add sugar, then return to high and whisk until meringue is thick, glossy, and forms stiff peaks.
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Remove bowl. Fold cocoa powder and half of the hazelnuts into the meringue until mostly combined. Add remaining hazelnuts and fold 2-3 more times.
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Dollop meringue topping over the partially baked cake and spread to cover.
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Bake until meringue is crisp, lightly browned, and a skewer inserted through the cake comes out with moist crumbs, 25-30 minutes. Cover with foil if browning too quickly.
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Cool for at least 15 minutes. Loosen edges with a knife, remove springform, and serve at room temperature.