Chocolate Espresso Hazelnut Meringue Cake
Alright our dear coffee lovers and mom-spoilers, buckle up for a Mother’s Day treat that’s as bold as your morning brew and twice as indulgent. We’re serving up a recipe for our Chocolate Espresso Hazelnut Meringue Cake that’s so decadently divine, it’s practically a love letter to your taste buds—and to Mom. This towering masterpiece, with its crisp hazelnut meringue layers and velvety chocolate-espresso cream, is the ultimate wingman for a rich cup of our signature coffee. Picture this: the nutty crunch of roasted hazelnuts, the deep, sultry kick of our Organic 1940 Espresso, and a cocoa swagger that’ll make you wonder why you ever haven't met this dessert before. It’s a match made in sugary caffeine heaven, ready to elevate your coffee ritual or Mothers Day to epic status.
This Mother’s Day, forget the predictable brunch and take a serious upgrade. Surprise Mom with this epic cake that screams, “You’re the queen, and I’m here to worship you with sugar and sass.” Whether you’re sneaking a slice with her over a creamy espresso or presenting it as the grand finale to a home-cooked feast, this cake is your ticket to favored kid status. The meringue’s airy crunch pairs like a dream with the bold, roasty notes of our coffee, while the chocolate-espresso cream—laced with Guittard dark chocolate and a whisper of condensed milk decadence—begs to be savored slowly, preferably with Mom’s favorite brew in hand. So, grab your apron, channel your inner pastry rebel, and dive into the below for the full recipe. Spoil her silly, because moms deserve a dessert that’s as extraordinary as they are—and trust us, this cake’s got the wit and wow to pull it off.
Chocolate Espresso Hazelnut Meringue Cake
Ingredients:
For the Meringue Layers:
6 egg whites
330 g sugar
200 g hazelnuts
3 teaspoons lemon juice
3 teaspoons cornstarch
1 teaspoon salt
For the Chocolate Espresso Cream:
75g Organic Heavy Cream
6 egg yolks
60 g sugar
45 ml water
375 g butter
120 ml Organic Espresso 1940
4.5 tablespoons cocoa powder (we used Guittard)
225 g organic condensed milk
125 g dark chocolate (we used Guittard)
175 g chopped roasted hazelnuts
Instructions
Prepare the Hazelnuts:
You can either roast the hazelnuts in a pan on medium-low heat or roast them in the overn. To do so Pre-heat the oven to 350F. Place the hazelnuts in a small sheet pan and roast for 15-20 minutes, until the skins start to release from the fruit of the nut.
Wrap them in a kitchen towel and rub them together to remove the skins.
You don’t have to get every piece of the skin. They should look something like this when you’re done.
We like the crunch the toasted hazelnuts provide so we like to coarsely chop them and leave a few whole for finishing the cake.
For the Meringue:
Preheat Oven to 350
Place the 6 egg whites into you mixer. Start low and then move to maximum speed.
Add the cornstarch and salt to your sugar. Gradually add the blend to the mixer, then add the lemon, and beat until the mixture is thick and glossy.
Gently fold in the hazelnuts.
Draw four 7” diameter circles on parchment paper and spread the meringue mixture evenly within them. If you have a pastry bag, this can help keep the meringues neat and tidy. Fill your pastry bag with the meringue and pipe into the circle. Otherwise feel free to summon your inner artist.
Place in a preheated oven at 350°F (on convection if you have it) for 10 minutes. Then lower the temperature to 225°F and continue baking for 1 hour and 40 minutes.
Turn the oven off and open the oven door. Allow the meringues to hang tight in there for another 10 minutes then remove from oven.
Prepare the Chocolate Espresso Cream:
On medium-low heat, add the heavy cream. Once the cream starts to come to temperature, add the dark chocolate. Turn the heat off or low as you whisk the chocolate in. If you overheat the chocolate and cream can separate and will need to be re-emulsified. If this happens add a few tablespoons of water to the chocolate mixture over low heat and whisk. Let the mixture cool to room temperature.
In another pot on medium heat, add the water and sugar and simmer until dissolved and a syrup forms.
Beat the egg yolks with a whisk or in yoru mixer. After a minute or so, gradually add in the hot sugar syrup. Continue beating until the mixture is light and fluffy. This process of adding hot sugar tempers your egg yolks.
Pull a few shots of Organic 1940 Espresso or grab some from one of our stores. Gradually add the softened butter to the mix.
Add cocoa powder.
Add the condensed milk.
Finally, mix in the melted chocolate mixture and whisk or use your mixer on medium high.
In the mixing bowl, cover the Chocolate Espresso Cream with some plastic wrap, gently laying across the top to prevent air from reaching the mixture and place in the refrigerator for 60-90 minutes. If in a time crunch you can place in the freezer for 30 minutes.
Remove the Chocolate Espresso Cream from the refrigerator and place back onto your mixer. Start slow then mix on high.
The Chocolate Espresso Cream should be fully set and ready for assembling the cake.
Putting all the Tasties Together:
Start with one of the meringue layers on the bottom of a cake stand.
Spread the Chocolate Espresso Cream on top. Use some of the reserved roasted hazelnuts and sprinkle on top of the cream.
Repeat for the next three layers.
Finish the top with the remaining roasted hazelnuts and place a few on the sides of the cake where the cream is oozing out.
Big shout out to our dear customer Santa B. for the inspiration on this riff on a classic Little Bird Cake.
If you dive in on this slice of decadence, let us know how it is and please tag us in your post!
