Hi
By request (from my lovely bookclub friends) I am posting the recipe (and pic) for the Chocolate Hazelnut Meringue Cake I made them last night.
Click on the following link for the recipe;
This is one of my party and special occasion staples. It's seriously foolproof and looks spectacular with very little effort.
So, given that it's so simple I probably can't add anything worthwhile. But here are my top tips anyway;
- read the recipe carefully..there is 1 1/2 cups caster sugar, but only 1 cup goes in the meringue.
- don't buy the dry roasted hazelnuts from the supermarket. Buy raw hazelnuts and toast them yourself in a medium (160) oven for about 6-7 mins. Then, grind them yourself. I have one of those stab blenders with the bowl attachment (couldn't live without it) but a food processor would do fine. I also rub the toasted nuts between a teatowel to get rid of most of the dark skin as too much can be quite bitter.
-don't be scared of adding water to the melting chocolate, just keep stirring and it will come together...Oh and always use 70% chocolate.
- I find that my meringue cakes only take about 33 mins to cook (but check after 32 as it always depends on your oven). Also, I don't have two tins the same size, but they're only about 1-2 cm different. Rather than risk cooking them separately and having the mixture sit around, I always cook them at the same time, but put the bigger one on the bottom. Also, if you line with glad baking paper (bottom and sides) you won't have any disasters.
Hope yours turns out successfully! You should get lots of mmmm's
Take care
Toni
No comments:
Post a Comment