Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 egg whites
- 1 cup caster sugar
- 200 g (7 oz ) hazelnut meal
- 250 ml (8 fl oz) cream
- ½ tsp instant coffee powder
- ½ tsp cocoa powder
Directions
Preheat oven to very hot—about 230°C (450°F).
Whip egg whites with electric mixer to soft peaks. While whipping, very gradually add the caster sugar, and continue whipping to stiff peaks.
Gently fold hazelnut meal into the beaten egg whites.
Line a 40 x 25 cm (16 x 10- inch ) baking pan with foil. Spread mixture evenly into tray. Do not bang the tray—it is important to keep as much air in the cake as possible.
Once cake is in oven, immediately turn temperature down to 180°C (350°F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.
Allow cake to cool in the tray. It should only be about 1 inch high.
Once cooled, cut cake into 3 equal sections to be stacked on top of each other.
In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream to stiff peaks.
Layer cream between the sections of cake to make a log. Decorate top with extra cream.