Chocolate Meringue Cake with Frangelico

Chocolate Meringue Cake with Frangelico is perfect for a special event; chocolate cake is layered with baked meringue and frosting then topped with toasted hazelnuts; a wonderful sweet ending to a special meal.

I first made the original version of this dacquoise WAY back in 2009. It was a recipe on the cover of Bon Appetit magazine as a Peppermint Chocolate Cake (the photo is embarrassing but the cake is still divine!). As much as I loved the peppermint cake, I decided to do a new version and this Chocolate Meringue Cake with Frangelico was the result and I have to admit, it is my favorite!

I'll never make either version of this cake without remembering my inspiration, Abby Dodge, a creative and talented baker and friend.

The Peppermint Cake article in Bon Appetit was the start of a conversation on Twitter with Abby as she was indicated as the baker behind the cake and she and I became fast friends...she would be the first person to support something other bakers hate; she encourages you to use her recipes as inspiration to do something of your own.

For a period of time, I was an ardent participant in a series she put together called #baketogether. A group of us would take her suggestion and run with it and bake something we would publish on our blogs. It was fun and I tried lots of new things, including this Chocolate Meringue Cake with Frangelico! After that effort several years ago, this fantastic recipe has languished for years in the archives; the holiday season seemed perfect for a redo.

I was excited about combining two of my favorite flavors, chocolate and hazelnut, for a sophisticated version that would be great for any holiday, not just the winter ones. I can imagine this Chocolate Meringue Cake with Frangelico for Easter too.

Don't let the length of the recipe fool you. The most important ingredient for success is time. It has several steps but nothing about it is really difficult; I simply suggest you give yourself two days and take your time. Each individual step is easy but the rewards are fabulous...I've never received such high praise for a dessert as I did this one. It's a magnificent looking cake but the flavor and textures are also outstanding.

What makes the finished result so special? Thin layers of a perfect chocolate sponge cake are soaked with Frangelico simple syrup and layered with baked meringues and all layers are spread with a fabulous milk chocolate and Frangelico ganache.

Although called ganache, intertwined between the cake and meringue it has the feel and taste of an exquisite fudge. For this version of Chocolate Meringue Cake with Frangelico which is a hazelnut liqueur, I topped it with toasted hazelnuts. Imagine it as the perfect finish for a lovely Christmas or New Years Eve dinner with friends.

As I contemplated exactly how to pull it together, I couldn't help but think of the lovely candy I typically only buy over the holidays, sometimes just tucking a couple into the gift baskets I make each holiday season. The fabulous Ferrero Rocher hazelnut and milk chocolate candy wrapped in gold foil.

As if meant to be, I had just recently purchased some beautiful gold sugar crystals from King Arthur Flour. Large enough to really make an impact if added to cookies or a cake and I thought the glittery gold crystals would be 'the icing on the cake' for this dessert so to speak, making it also perfect for a special occasion with friends and family.

It's gorgeous, it tastes fabulous and it's perfect for a party. How about Chocolate Meringue Cake with Frangelico for breakfast the day after a party (oh yes I did!). Infinitely easy and wonderful to modify too. Like almonds? Use Amaretto and toasted almonds. Pecans your fancy? Try bourbon and some toasted nuts. I only wish I had time to make them all!