Chocolate Meringue Cake
from Martha Stewart Living
10 Tb butter
1 C hazelnuts
3/4 C light brown sugar
6 eggs, separated + 4 egg whites
12oz bittersweet chocolate, melted & cooled
4 oz bittersweet chocolate, roughly chopped
1 Tb vanilla
1 Tb rum
1 Tb cornstarch
1/4 tsp cream of tartar
1 C superfine sugar
Oven to 350. Butter a 9x3 spring-form pan. Line bottom with parchment. Butter parchment and sprinkle with flour and tap out excess.
Spread hazelnuts in a single layer on baking sheet. Toast until fragrant and skins crack, 10-15 minutes. Remove from oven and rub vigorously with a kitchen towel to remove skins. Let cool, then roughly chop.
In Kitchen Aide cream butter and brown sugar until pale and smooth. Add egg yolks one at a time until mixture is light and fluffy. Add melted chocolate, vanilla, rum, and beat until combined.
In a second Kitchen Aide bowl combine 6 egg whites and salt; beat on high speed with whisk attachment until soft peaks form, about 2 minutes. Stir 1/3 egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into pan and bake 25 minutes.
Combine hazelnuts, chopped chocolate, and cornstarch in small bowl.
Place remaining 4 egg whites and cream of tartar in clean mixer bowl with clean whisk attachment. Beat on high until frothy. While mixer is running, slowly add superfine sugar and continue beating til stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
Remove cake from oven. Spread meringue on top and return to oven. Bake until lightly browned and crisp, 25-30 minutes. Transfer pan to wire rack and let stand 10 minutes. Loosen edges with a knife and release pan sides. Let cool about 30 minutes before slicing and serving.