INGREDIENTS For chocolate hazelnut meringue cake: 240 grams dark chocolate, chopped 180 grams unsalted butter, chopped 2 eggs 4 eggs, extra, separated 90 grams brown sugar 1 teaspoon vanilla extract 50 grams all-purpose flour, sifted ½ teaspoon baking powder, sifted 40 grams toasted and ground hazelnuts (can also use ground almonds) 220 grams granulated sugar 1 teaspoon white vinegar 1 tablespoon cornstarch, sifted 25 grams cocoa powder, sifted, plus extra for dusting INSTRUCTIONS Preheat the oven to 325°F. Grease a 9-inch (24 cm) round spring form cake pan and line the bottom with parchment paper. In a heatproof bowl, combine the chocolate and butter and place over a pot of boiling water, ensuring the bottom of the bowl isn’t touching the water. We want to use the steam to gently melt the chocolate and butter. Stir occasionally until the mixture is melted then set aside and let cool slightly. In the bowl of an electr...
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