Description
Hazelnut Meringue Nutella Cake is a delightful layered dessert combining crunchy hazelnut meringue, rich Nutella custard buttercream, and moist chocolate poppy seed cake layers soaked in a fragrant liqueur syrup. This cake offers a heavenly balance of textures and flavors perfect for special occasions.
Ingredients
Scale
Hazelnut Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
- 1/4 cup lightly roasted hazelnuts, chopped (for sprinkling on top)
Nutella Custard Buttercream
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tablespoon vanilla extract
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, boiling hot
- 1/2 cup Nutella spread
- 6 oz unsalted butter
Chocolate Poppy Seed Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup dried poppy seeds
- 1 1/2 tsp baking powder
- 2 tablespoons unsalted melted butter
Soaking Syrup
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 2 tablespoons liqueur (such as Amaretto di Amore or Bacardi)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Hazelnut Meringue: Beat the egg whites with sugar until stiff peaks form, ensuring the mixture is glossy and stable. Gently fold in the roughly chopped roasted hazelnuts. Spread the mixture into disks on a baking sheet and bake until golden and crisp, creating crunchy meringue layers.
- Make the Nutella Custard Buttercream: In a bowl, whisk together egg yolks, sugar, kosher salt, and vanilla extract along with flour. Gradually add the boiling hot milk while whisking continuously, then cook the mixture over medium heat until thickened into a custard. Remove from heat, stir in Nutella spread and unsalted butter slowly until smooth and creamy. Allow it to cool to room temperature.
- Make the Chocolate Poppy Seed Cake: Whisk eggs and sugar until light and fluffy. Sift together flour, cocoa powder, dried poppy seeds, and baking powder, then fold gently into the egg mixture. Add melted butter and incorporate thoroughly. Pour the batter into a prepared pan and bake at 350°F (175°C) for approximately 30 minutes until a toothpick comes out clean.
- Prepare the Soaking Syrup: Mix warm water, granulated sugar, liqueur, and vanilla extract in a small bowl until the sugar completely dissolves, creating a fragrant syrup for soaking the cake layers.
- Assemble the Cake: Once the chocolate cake has cooled, slice it horizontally into even layers. Drizzle each layer generously with the soaking syrup. Spread Nutella custard buttercream between each layer to create luscious filling. Place the baked hazelnut meringue disks between layers and on top, adding crunch and flavor contrast.
- Final Touches: Use remaining buttercream to frost the top and sides of the assembled cake. Garnish with chopped hazelnuts on top and fresh raspberries for a beautiful presentation. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.
Notes
- Use room temperature eggs to achieve the best meringue and cake texture.
- Ensure the milk is boiling hot when making the custard to help it thicken properly.
- Allow each cake layer to cool completely before slicing to prevent crumbling.
- You can substitute Amaretto with another nutty or vanilla-flavored liqueur if desired.
- The cake keeps well refrigerated for up to 3 days and can be made a day in advance for enhanced flavor.
