Chocolate Cake with Meringue, Roasted Hazelnuts, and Condensed Milk Cream

Ingredients

• 5 eggs (4–5 eggs; the source gives a range. The author prepared two sponge cakes.)
• 150 g sugar for the sponge cake
• 100 g all-purpose flour
• 40 g cocoa powder
• 30 ml vegetable oil
• 50 ml milk
• 1 tsp baking powder
• butter for the sponge cake (Melted and cooled to room temperature; the quantity is not specified in the source.)
• 3 egg whites (For the meringue.)
• 150 g sugar for the meringue
• salt (A pinch.)
• 150 g butter for the cream (At room temperature.)
• 280 g sweetened condensed milk (The source gives a range of 280–350 g.)
• hazelnuts (Quantity not specified; dry in the oven, then toast thoroughly until brown.)
• chocolate spread (The author recommends Milka spread; the quantity is not specified. Whip it before assembling so that it can be easily piped from a pastry bag.)
• 200 g chocolate for the ganache
• butter for the ganache (Add after the melted chocolate has cooled to 30 °C; the quantity is not specified in the source.)

Steps

1. 1

   For each chocolate sponge cake, beat the eggs with the sugar until light, fluffy, and stable. When the whisk is lifted, it should leave a trace that holds its shape on the surface. The author prepared two sponge cakes in a 38 × 26 cm pan.

2. 2

   In a separate bowl, combine the flour, cocoa, and baking powder, then sift the dry mixture into the egg mixture.

3. 3

   Gently fold the dry and liquid ingredients together with a silicone spatula, using bottom-to-top motions.

4. 4

   Finally, add the melted butter cooled to room temperature and mix gently.

5. 5

   Bake the sponge cake at 180 °C for approximately 20 minutes. Check for doneness with a dry toothpick. Repeat to make two sponge cakes.

6. 6

   For the meringue, place the egg whites, sugar, and a pinch of salt in the mixer bowl.

7. 7

   Beat initially at medium speed. After 2–3 minutes, increase the speed to maximum and beat until stiff peaks form. When the bowl is turned upside down, the mixture should not fall or slide.

8. 8

   Dry the meringue at 120 °C for 3–4 hours; the exact time depends on the oven. Then leave the meringue in the switched-off oven until completely cool.

9. 9

   For the cream, beat the room-temperature butter until pale.

10. 10

    Add the condensed milk and beat for another 2–3 minutes until smooth.

11. 11

    Prepare the hazelnuts: dry them in the oven at 140 °C for 15–20 minutes, then cool completely.

12. 12

    After cooling, toast the hazelnuts further until brown. The author notes that you should not be afraid to toast them well, as this gives the cake a distinctive flavor.

13. 13

    Before assembling, whip the chocolate spread so that it can be easily piped from a pastry bag.

14. 14

    Assemble the cake in the following order: sponge cake, cream, hazelnuts, chocolate spread, meringue, cream, hazelnuts, chocolate spread, second sponge cake.

15. 15

    For the ganache, melt 200 g of chocolate and cool it to 30 °C.

16. 16

    Add the butter to the chocolate and beat for approximately 3 minutes.

17. 17

    Cover the cake with the chocolate ganache and leave it overnight in the refrigerator to soak and set.

Notes

The recipe does not specify the quantities of butter for the sponge cake and ganache, or the quantities of hazelnuts and chocolate spread; these cannot be scaled accurately without additional information. The author does not recommend covering the cake with ganache for those doing it for the first time, as ganache sets quickly. The text also states that Milka chocolate spread is preferable to Nutella because the flavor is different.

Nutrition per serving

• dessert
• cake
• chocolate
• meringue
• baking
• European cuisine
• with condensed milk
• with hazelnuts