Chocolate & hazelnut meringue cake from Tartelette by Martha Stewart and Hélène Dujardin

  • espresso
  • egg whites
  • Show all ingredients...

  • EYB Comments

    Excellent at room temperature but even better really cold.

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Notes about this recipe

  • Eat Your Books

    Excellent at room temperature but even better really cold.

  • Jane on January 24, 2022

    This was spectacular. I'm always on the lookout for gluten-free special occasion cakes with both my kids and a good friend being gf. This is going onto the favorites list. It's a little time consuming but so worth it. A dense, rich brownie like cake base with a hazelnut and chocolate chunk studded meringue topping. I used good chocolate (Valrhona) which she says is important when the chocolate is so forward (I agree).

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