Layered Hazelnut & Chocolate Meringue Cake

Cooking Directions

• Preheat the oven to 150C (130C fan-forced). Line 3 x oven trays with baking paper. Draw an 18cm circle on each.
• Place hazelnuts, 50g of the sugar and cornflour in a food processor. Pulse until hazelnuts are coarsely ground. Set aside.
• Place egg whites in the bowl of an electric mixer and beat until firm peaks. Gradually add remaining sugar a tablespoon at a time until all is combined. Using a large metal spoon, fold in the hazelnut mixture and chopped chocolate until just combined without overmixing.
• Divide mixture between the prepared oven trays, pressing mixture to just within the circular outlines. Bake for 1 hour, turn the oven off and allow meringues to cool in the oven.
• For the ganache, bring Bulla Thickened Cream to the boil and pour over chopped chocolate and sugar. Let sit for 1 minute, then stir well until chocolate is melted and smooth.
• For assembly, gently fold 2 tablespoons of ganache through the whipped Bulla Thickened Cream. Place 1 meringue disc onto a serving plate, spread with half of the cream and a third of the raspberries. Top with a second meringue disc and spread with remaining cream and another third of raspberries. To finish, place on the final meringue disc and spread ganache over the top, garnish with the last of the raspberries. Refrigerate for several hours or overnight.