This fudgy, meringue-based cake is the perfect finale to a sophisticated dinner party. The fact it can be prepared in advance is a bonus - simply take it out of the fridge about an hour ahead of serving to take the chill off, top with a pile of raspberries and serve.
- 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
- 160 ml pouring cream
- 20 ml espresso-strength coffee
- 180 gm dark chocolate (70% cocoa solids), finely chopped
- 20 ml chocolate liqueur
- 1Preheat 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.
- 2Beat 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 onto meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).
- 3For 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).
- 4To serve, remove cake from tin, remove paper and serve topped with raspberries.