Recipe: Chocolate cake with hazelnut meringue

Ingredients

•  1/4 cup butter, at room temperature

• 1 1⁄3 cups granulated sugar, divided

• 3 egg yolks

• 1⁄3 cup milk

• 2 tbsp cocoa powder

• 1 1/2 tsp vanilla sugar

• 1 1/2 tsp baking powder

• 3/4 cup all-purpose flour

• 3 egg whites

• 1⁄3 cup hazelnuts, crushed

Directions
1 Preheat oven to 350°F. Butter a 10-inch springform pan and sprinkle with flour. Set aside.

2 Beat butter with 3/4 cup sugar in a medium bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in milk.

3 In a separate bowl, combine cocoa powder, vanilla sugar, baking powder and flour. Sift cocoa mixture into dough, stirring well, until batter is smooth. Spread batter in cake pan. Whip egg whites in a small bowl until stiff; add remaining 3/4 cup sugar and crushed hazelnuts.

4 Spread meringue over cake batter in pan. Bake cake on middle rack of oven for 35 minutes. Let cake cool slightly before removing from pan.

 

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