Hazelnut-and-Chocolate Meringue Cake
"This extraordinary dessert , made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso of Portland, Oregon's Genoa restaurant has nicknamed it "the beast," because slicing it can be tricky -- the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving...."
INGREDIENTS
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1 1/2 cup(s) hazelnuts, 7 ounces
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6 large egg whites, at room temperature
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pinch(s) of salt
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1 1/2 cup(s) granulated sugar
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2 teaspoon(s) pure vanilla extract
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1/2 teaspoon(s) pure almond extract
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1 cup(s) mini chocolate chips, 6 ounces
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6 ounce(s) bittersweet chocolate, melted and cooled
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3 cup(s) heavy cream
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1/4 cup(s) confectioners' sugar
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Chocolate shavings, for garnish
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