Snow flurry {Schneegestöber} – a recipe for a rich chocolate cake with a snow-like topping

Snow flurry  {Schneegestöber} is this months topic for the monthly #ichbacksmir-challenge organised by the lovely Clara from tastesheriff.

Reading about the topic for the first time I thought “I wish” as we are far away from really snowy-weather here in the northwest of England at the moment (apart from one day when it snowed a little bit). Just another reason to bake a cake about that topic to get in a bit of a wintry mood.
I found a recipe for a Chocolate and Hazelnut Meringue Cake that fit the description perfectly. It involved a dark chocolate cake base with a meringue topping, covering it like a white, comforting, snowy blanket.


The recipe is from my Martha Stewart baking book that I changed a little bit. I think the cake looks quite impressive after it has been baked, however it is still quite easy to make and only took me around an hour to make (shorter than I had expected).

Chocolate and Hazelnut Meringue Cake
You need:
– 10 tbsp unsalted butter plus more for pan
– flour for pan
– 3/4 cup packed light brown sugar
– 6 large eggs, separated
– 4 large egg whites (additionally to the 6 eggs above)
– 350g bittersweet chocolate, melted and cooled
– 1 cup bittersweet chocolate coarsely chopped
– 1 tbsp vanilla extract
– a pinch of salt
– 1 cup hazelnuts, toasted, skinned and coarsely chopped
– 1 cup sugar

  1. Preheat oven to 180 degrees (celsius). Butter a 9-inch round springform pan. Dust with flour, tapping out excess.
  2. With an electric mixer on medium-high speed, beat butter and brown sugar until pale and smooth. Add egg yolks, 1 at a time, beating well after each addition, until mixture is fluffy. Add melted chocolate and vanilla and beat until combined.
  3. In a clean mixer bowl, whisk 6 egg white and the salt until soft peaks form, about 2 minutes on high speed. Stir one third of egg whites into chocolate mixture. Using a flexible spatula, fold in remaining beaten egg whites just until combined. Transfer batter to prepared pan. Bake for 25 minutes.
  4. Meanwhile, combine hazelnuts and chopped chocolate in a small bowl. In a clean mixer bowl, with mixer on high speed, whisk remaining 4 egg whites until frothy. With mixer running slowly add superfine sugar, continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
  5. Spread meringue mixture over top of cake. Bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack to cool 10 minutes. Run a knife around the edge of the cake to loosen, release sides of pan. Let cool about 30 minutes more before slicing and serving warm.


We enjoyed one (or two) pieces of this cake after a long (muddy, not snowy) walk on a Sunday and I apparently this is the best cake I ever made (according to my boyfriend).
So: if you like a dark chocolate cake with a light topping and a bit of a crunch – this cake is for you.

And to finish the post with more snow: At last I went to Berlin last weekend and enjoyed three days of proper winter-weather with quite a bit of snow. So great! I had a fantastic time.

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3 thoughts on “Snow flurry {Schneegestöber} – a recipe for a rich chocolate cake with a snow-like topping

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