Chocolate Hazelnut Meringue Cake
A moist mudcake (with a secret ingredient) covered in crispy meringue
Prep Time1 hr
Cook Time55 mins
Total Time2 hrs
Chocolate Hazelnut Cake
- 1/2 Cup Maple Syrup
- 3 teaspoons Vanilla Extract
- 4 Egg Yolks use the whites in the meringue
- 2 Eggs
- 240 grams Sweet Potato baked and puréed
- 2/3 Cup Cocoa
- 1 Cup Hazelnut meal
- 1/2 teaspoon Baking Powder
- 4 Egg Whites
- 1/2 Cup Coconut/Maple Sugar Maple Syrup could also be substituted
- 1 teaspoon White Vinegar
- 1/4 Cup Cocoa
- 3 teaspoons Arrowroot/Tapicoa
Preheat the oven to 160C. Line and grease a round 20cm springform cake tin.
Place the egg yolks and eggs in a mixing bowl with the maple syrup and vanilla extract and beat on high for 5 minutes, or until pale and fluffy.
Add the sweet potato and beat until well combined.
Sift the dry ingredients together in a bowl and fold through the wet mixture until combined.
Bake for 30 minutes.
After 30 minutes remove the cake from the oven.
Increase the oven to 180C.
Add the egg whites to the clean bowl of a kitchen stand mixer with a whisk attachment fitted. Beat on medium/high until soft peaks form.
Gradually the sugar, 1 Tablespoon at a time, until incorporated into the egg white and the mixture has increased in volume.
Add the vinegar and whisk in.
Sift the dry ingredients together and fold into the meringue mixture until no streaks remain.
Spread the chocolate meringue over the partially cooked cake in the tin and return to the oven (which should be now at 180C) and cook for 20-25 minutes, or until browned.
Please note; cooking time for the meringue is based upon using coconut sugar. If using a liquid sweetener keep a close eye on the meringue from 15 minutes onwards. The resultant meringue may 'leak' syrup.
Let the Chocolate Hazelnut Meringue Cake cool in the tin for 20 minutes, before using a sharp knife to separate the cake form the tin and remove the sides of the springform tin.
Serve either warm or cold with (optional) whipped coconut cream and Strawberries.
The sweet potatoness of the cake will subside with time. I found the flavour the best when eaten the next day for breakfast.