Name: Chocolate Meringue Praline Cakes
Prep time: 3 h
Cook time: 1 h
Total time: 6 h
Yield: 10
Ingredients: 200 g large egg whites (about 4½ eggs); 180 g superfine sugar; 200 g confectioners’ sugar; 20 g unsweetened cocoa powder; 90 g whole milk; 90 g superfine sugar; 70 g egg yolks (about 4 large eggs); 400 g unsalted butter; 115 g superfine sugar; 40 g water; 55 g egg whites (about 1⅔ eggs); 90 g whole milk; 10 g whipping cream; 18 g egg yolk (1 large egg); 18 g superfine sugar; 5 g custard powder; 5 g all-purpose flour; 6 g cocoa butter; 6 g gelatin (2 sheets, softened); 10 g unsalted butter; 6 g mascarpone cheese; 100 g hazelnuts; 30 g superfine sugar; 2 g fleur de sel; 40 g cocoa nibs; 40 g grapeseed oil; 300 g pastry cream; 50 g cocoa nib praline; 40 g dark chocolate 70%; 300 g French buttercream

Prep time

180 mins

Cook time

60 mins

Total time

360 mins

Servings

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Chocolate Meringue Praline Cakes

These cakes combine cocoa meringue, chocolate praline cream, vanilla Chantilly, and chocolate caramel. They are assembled as individual desserts with crisp outer layers and softer fillings.

Main Components

The dessert includes:

Cocoa meringue for the baked structure
Cocoa nib praline for a roasted nut layer
Chocolate praline cream for the main filling
Vanilla Chantilly for a lighter centre
Chocolate caramel for finishing

Creams and Praline

The chocolate praline cream combines pastry cream, buttercream, praline, and dark chocolate. The Chantilly adds a softer contrast, while the praline brings more roasted flavour from hazelnuts and cocoa nibs.

Assembly Notes

Assemble the cakes after the components are fully chilled:

Pipe the chocolate praline cream first.
Position the cocoa meringue pieces on each side.
Add vanilla Chantilly in the centre.
Spoon over the chocolate caramel.
Finish with chocolate shavings.

Make-Ahead Notes

The creams, praline, and caramel can be prepared in advance. Store the meringue airtight and assemble close to serving so it stays crisp.