When I saw this recipe I just had to bake it. A delicious cake with a light meringue base and a deep luscious chocolate top, and it is gluten free. It is finished with a chocolate espresso ganache. What more could a person want? It is time consuming but not really difficult. You could decorate it with a few small Easter eggs, if you were thinking of serving it on the long weekend.

I found the recipe in November’s Gourmet Traveller and if you go to the website they have an video of the whole process. Makes it even easier to follow.

Serves 10
Cooking Time Prep time 30 mins, cook 55 mins (plus cooling, chilling)

6 eggs, separated
330 gm raw caster sugar
180 gm hazelnut meal
20 gm Dutch-process cocoa, sieved, plus extra to serve
160 gm softened butter
250 gm dark chocolate (55% cocoa solids), melted
30 ml espresso-strength coffee
Espresso ganache
160 ml pouring cream
20 ml espresso-strength coffee
180 gm dark chocolate (70% cocoa solids), finely chopped
20 ml chocolate liqueur


Preheat oven to 180C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes). Gradually add 165gm sugar, whisking until stiff and glossy (3-4 minutes), then fold in hazelnut meal and cocoa. Meanwhile, line base and sides of a buttered 25cm-diameter springform cake tin with baking paper, spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted withdraws clean (15-20 minutes), then set aside.
Beat butter and remaining sugar in the bowl of an electric mixer until pale and creamy (4-5 minutes), then add yolks one at a time, beating well to combine. Stir in melted chocolate and coffee, then pour on to meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).
For espresso ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and liqueur, stir until smooth. Pour over cake, smooth top. Refrigerate until set (1-2 hours).
To serve, remove cake from tin, remove paper and serve topped with raspberries.


This recipe is from the November 2011 issue of Australian Gourmet Traveller.
If you would like to join me at Spring in Brisbane on the 13th of April Lizzie Loel and I will be teaching Autumn desserts. Here is the link http://www.spring.com.au/the-cooking-school/  I look forward to seeing you there.
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