mocha meringue cake

  • 2 teaspoons strong instant coffee granules
  • ½ teaspoon boiling water
  • 1 tablespoon cornflour (cornstarch)
  • 1 cup (100g) hazelnut meal (ground hazelnuts)
  • 4 eggwhites, at room temperature
  • 1½ cups (240g) icing (confectioner’s) sugar, sifted, plus extra, for dusting

mocha mousse


  • ½ cup (125ml) single (pouring) cream
  • ¼ cup strong instant coffee granules
  • 300g white chocolate, finely chopped
  • 100g dark chocolate, finely chopped
  • 4 egg yolks
  • 2 eggwhites
  • 1½ cups (375ml) double (thick) cream, whipped
  1. Preheat oven to 120ºC (250ºF). Place the coffee in a small bowl, pour over the water and stir until the coffee is dissolved. Set aside. 
  2. Mix to combine the cornflour and hazelnut meal and set aside. Place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, scrape down the sides of the bowl and beat for a further 2–3 minutes, or until the mixture is thick and glossy. Add the cornflour mixture and coffee and whisk until just combined. 
  3. Draw 2 x 21cm circles on 2 pieces of non-stick baking paper. Place on 2 baking trays and divide the mixture evenly between the circles, using a palette knife to spread the mixture. Bake for 60–65 minutes or until the meringue is just crisp. Turn the oven off and allow the meringues to cool in the oven with the door closed for 2 hours. 
  4. To make the mocha mousse, place the cream and coffee in a heatproof bowl over a saucepan of simmering water and stir until the coffee begins to dissolve. Add the white and dark chocolate and stir occasionally until the mixture is smooth. 
  5. Allow to cool slightly. Add the egg yolks and stir until well combined. Place the eggwhites in a bowl and whisk until soft peaks form. Fold through the chocolate mixture until combined. Add the cream and whisk to combine. Refrigerate for 15 minutes. 
  6. Line the base and sides of a lightly greased 24cm-round springform tin with non-stick baking paper. Carefully loosen the meringues from the baking paper and place 1 meringue in the base of the tin. Spoon the mousse into the tin and top with remaining meringue. 
  7. Refrigerate for 3–4 hours or until set. Serve chilled, dusted with extra icing sugar. Serves 8–10.

Tip: Use a plate with a 21cm diameter to draw the circles with a pencil and be sure to turn the paper over so the pencil doesn’t transfer onto the meringue. If the meringues expand more than 24cm, simply trim the edges with a small, serrated knife to allow for it to fit into the tin.

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