Description
This Hazelnut Meringue Nutella Cake is a decadent layered dessert combining crisp hazelnut meringue, rich Nutella custard buttercream, and a moist chocolate poppy seed cake. The layers are soaked in a sweet liqueur syrup, making every bite heavenly and indulgent. Perfect for special occasions, this cake impresses with its texture contrast and delightful Nutella flavor.
Ingredients
Scale
Hazelnut Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup lightly roasted hazelnuts, 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 4 large egg whites with 1 cup sugar until stiff peaks form. Gently fold in 1 cup chopped roasted hazelnuts. Spread the mixture into disks and bake until golden and crisp, about 1 hour at a low temperature to dry out the meringue.
- Make the Nutella Custard Buttercream: Whisk together 6 egg yolks, 1/2 cup sugar, 1/4 tsp kosher salt, and 1 tablespoon vanilla extract with 4 tablespoons flour. Gradually add 2 1/2 cups boiling whole milk, whisking constantly, then cook the mixture over low heat until thickened into a custard. Remove from heat and stir in 1/2 cup Nutella and 6 oz unsalted butter until smooth. Allow to cool completely.
- Make the Chocolate Poppy Seed Cake: Whisk 4 eggs with 3/4 cup sugar until fluffy. Sift together 3/4 cup flour, 1/4 cup cocoa powder, 1/4 cup dried poppy seeds, and 1 1/2 tsp baking powder, then gently fold into the egg mixture. Stir in 2 tablespoons melted unsalted butter. Bake in a 350°F (175°C) oven for 30 minutes or until a toothpick inserted comes out clean.
- Prepare the Soaking Syrup: Mix 1/4 cup warm water, 1/4 cup granulated sugar, 2 tablespoons liqueur, and 1 teaspoon vanilla extract until the sugar dissolves completely.
- Assemble the Cake: Slice the chocolate cake into even layers. Drizzle each layer generously with the soaking syrup to moisten. Spread a layer of Nutella custard buttercream between each cake layer. Sandwich the layers together, then place the crisp hazelnut meringue disks on top and cover with more buttercream.
- Final Touches: Decorate the assembled cake with additional frosting, sprinkle chopped hazelnuts on top, garnish with fresh raspberries for color and freshness. Refrigerate the cake for at least 2 hours before serving to set the layers and enhance the flavors.
Notes
- Use whole roasted hazelnuts for the best flavor and crunch in the meringue.
- Ensure the meringue is baked slowly at a low temperature to become crisp without browning excessively.
- Nutella custard buttercream should be cooled completely before assembling to prevent melting the meringue layers.
- Feel free to substitute the liqueur with orange juice or coffee extract for a non-alcoholic version.
- Keep the cake refrigerated and serve within 2 days for optimal freshness.
