When a moist and chocolaty cake marries with crunchy meringue and hazelnuts, that is a match that was just meant to be. I absolutely love hazelnuts and always have a stash in my freezer, so it's a flavor that I like to use in many of my other sweet treats. Fan club members of Nutella know something about that creamy, chocolaty hazelnut spread - it's absolutely divine. I'm not alone with my love for chocolate and hazelnuts. Caramel, or dulce de leche is another flavor that is just perfect with this whole combination.
The great thing about this dessert is that you can either serve is as a cake or make it into pastries, like I did. As with most desserts, it can be made in advance.
Ingredients:
Meringue:
4 egg whites, room temperature
¾ cup granulated sugar
Chocolate Cake: Recipe from My Baking Addiction
1 ½ cups granulated sugar
1 ¾ cups all purpose flour
¾ cups unsweetened regular cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong coffee, cooled
½ cup oil
2 teaspoons vanilla
Frosting:
1 (8 0z) package cream cheese, softened
1 stick (8 Tablespoons) butter, softened
1 (14 oz) can dulce de leche (cooked condensed milk)
1 teaspoon vanilla extract
¼ teaspoon salt
Garnishes:
1 ½ cups toasted chopped hazelnuts
1 - 1 ½ cups Nutella
melted chocolate, to drizzle on top of the pastries, optional
Instructions:
Meringue:
I usually start with the meringue, since it takes the longest to bake. You can make it a day or two in advance.
Line a half sheet (18 x 13 inches) rimmed baking sheet with parchment paper or aluminum foil. Preheat the oven to 250 degrees Fahrenheit.
Whisk the egg whites in a standing mixer with a whisk attachment, starting on medium speed and gradually increasing to medium high, until frothy. Gradually add the sugar. Whisk the egg whites for 15 minutes until stiff peaks form.
Spread out evenly in the prepared baking sheet. 
Bake at 250 degrees for 2 hours.
When the meringue is completely cool, carefully peel off the parchment paper or aluminum foil and cut the meringue in half.
You can make the meringue a day or two ahead of time. Store the completely cool meringue at room temperature, in an air tight container or tightly sealed.
Chocolate Cake:
Preheat the oven to 350 degrees Fahrenheit.
Line a half sheet rimmed baking sheet with parchment paper or aluminum foil. Grease the parchment or aluminum foil with oil.
Start by brewing a nice, strong cup of coffee and set it aside to cool.
Combine all the dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt) in a large bowl and mix to combine. 
I like to sift in the cocoa powder, since it tends to be very lumpy. Mix them all together.
Mix all the liquid ingredients (eggs, buttermilk, coffee, oil and vanilla) in a large measuring cup.
Pour in the liquid ingredients into the dry ingredients and mix to combine. The batter will be quite thin.
Spread the cake batter evenly in the prepared baking sheet.
Bake for 20-25 minutes in the preheated oven.
Cool. When the cake layer is cool, cut it in half.
Frosting:
Mix the softened cream cheese and softened butter in a standing mixer with the paddle attachment or using a hand mixer until smooth. 
Add the dulce de leche(cooked condensed milk), vanilla and salt and mix again until smooth.
Assembling the Pastries:
Place the first half of the chocolate cake layer on a large tray or serving platter. Since I was going to be serving this dessert as pastries, I assembled it on top of a large cutting board.
Spread half of the frosting over the cake layer and sprinkle with some of the hazelnuts, as much or as little as you like. 
Spread ¼-1/3 cup Nutella on the bottom of one of the meringue layers and place it Nutella side down on top of the nuts. I don't like desserts to be too sweet, so I used only ¼ cup, but you can use more, ⅓ or even ½ cup. 
Spread more Nutella on top of the meringue, ⅓ - ½ cup, depending on how sweet you like it. This layer should have a bit more Nutella. Sprinkle with more nuts. 
Top with another meringue layer, spread ¼-1/3 cup Nutella, sprinkle with more nuts, top with other chocolate layer. 
Spread remaining frosting on top, sprinkle with more nuts and drizzle with melted chocolate. 
Cut into pastries or cover the sides with more frosting and serve as a cake.
Chocolate, Meringue and Hazelnut Pastries
Ingredients
Meringue:
- 4 egg whites room temperature
- ¾ cup granulated sugar
Chocolate Cake:
- 1 ½ cups granulated sugar
- 1 ¾ cups all purpose flour
- ¾ cups unsweetened regular cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong coffee cooled
- ½ cup oil
- 2 teaspoons vanilla
Frosting:
- 1 8 0z package cream cheese, softened
- 1 stick 8 Tablespoons butter, softened
- 1 14 oz can dulce de leche (cooked condensed milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Garnishes:
- 1 ½ cups toasted chopped hazelnuts
- 1 - 1 ½ cups Nutella
- melted chocolate to drizzle on top of the pastries, optional
Instructions
Meringue: I usually start with the meringue, since it takes the longest to bake. You can make it a day or two in advance.
- Line a half sheet (18 x 13 inches) rimmed baking sheet with parchment paper or aluminum foil. Preheat the oven to 250 degrees Fahrenheit.
- Whisk the egg whites in a standing mixer with a whisk attachment, starting on medium speed and gradually increasing to medium high, until frothy. Gradually add the sugar. Whisk the egg whites for 15 minutes until stiff peaks form.
- Spread out evenly in the prepared baking sheet. Bake at 250 degrees for 2 hours.
- When the meringue is completely cool, carefully peel off the parchment paper or aluminum foil and cut the meringue in half.
- You can make the meringue a day or two ahead of time. Store the completely cool meringue at room temperature, in an air tight container or tightly sealed.
Chocolate Cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a half sheet rimmed baking sheet with parchment paper or aluminum foil. Grease the parchment or aluminum foil with oil.
- Start by brewing a nice, strong cup of coffee and set it aside to cool.
- Combine all the dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt) in a large bowl and mix to combine. I like to sift in the cocoa powder, since it tends to be very lumpy. Mix them all together.
- Mix all the liquid ingredients (eggs, buttermilk, coffee, oil and vanilla) in a large measuring cup.
- Pour in the liquid ingredients into the dry ingredients and mix to combine.
- Spread the cake batter evenly in the prepared baking sheet.
- Bake for 20-25 minutes in the preheated oven.
- Cool. When the cake layer is cool, cut it in half.
Frosting:
- Mix the softened cream cheese and softened butter in a standing mixer with the paddle attachment or using a hand mixer until smooth.
- Add the dulce de leche(cooked condensed milk), vanilla and salt and mix again until smooth.
Assembling the Pastries:
- Place the first half of the chocolate cake layer on a large tray or serving platter. Spread half of the frosting over the cake layer and sprinkle with some of the hazelnuts, as much or as little as you like.
- Spread ¼-1/3 cup Nutella on the bottom of one of the meringue layers and place it Nutella side down on top of the nuts. I don't like desserts to be too sweet, so I used only ¼ cup, but you can use more, ⅓ or even ½ cup.
- Spread more Nutella on top of the meringue, ⅓ - ½ cup, depending on how sweet you like it. This layer should have a bit more Nutella. Sprinkle with more nuts.
- Top with another meringue layer, spread ¼-1/3 cup Nutella, sprinkle with more nuts, top with other chocolate layer.
- Spread remaining frosting on top, sprinkle with more nuts and drizzle with melted chocolate.
- Cut into pastries or cover the sides with more frosting and serve as a cake.
Can I freeze this cake?
I have never tried it, so I'm not sure.
I am attempting to make this tomorrow for my husbands birthday this weekend. This look like such a great combo!!! I cannot wait to make it!! 🙂
Hi Olga,
Made this cake yesterday and it was amazing! So moist and delicious. Good job on creating such a spectacular recipe. Blessings
I have a question, i made the meringue last night, and it turned out great. In the morning it was really soft. Did i not bake it enough (even though i baked for a little over 2 hours). I really want to try again, because this cake looks absolutely amazing, but i don't want to ruin the meringue again. Please help!
Thank you for this recipe!!! So delicious and easy to make! Takes some time to wait for but well worth it! Just perfect!
I usually don't make something new when I'm expecting guests but this looked so good I had to try it and I'm so glad I did! It was a hit and everyone loved it. I am making it again this weekend. Thanks for the recipe!
When making the meringue does it have to be hard from the oven? Or is it still soft? I baked mine for 2 hrs and I can still push on it... Does it harden as it cools? Thanks!
Ok, this cake is soooooo good! Made it twice already and making again right now for a Birthday celebration tomorrow. Absolutely stunning and delicious!! Thank you for sharing!
I'm so happy to hear that, Oksana. Thank you for taking the time to let me know.
So i made your cake and to me im not a fan of dark chocolate and i felt like there was too much cocoa in it that made it too rich for me. Other than that it was a very easy and simple cake to make. Thank you!
I'm sorry it didn't work out for you, Julie.
Hi Olga,
Hazelnut is one of my favorite flavors and I am so going to try this recipe. Does the meringue stay crispy or it'll be soft after the cake is assembled?
Thanks,
Rose
I just wanted to take the time to comment about this cake. It is by far my favorite cake I've ever made or had for that matter! The contrast in textures is so appealing to my tastebuds and the dulce de leche frosting is just amazing. I made it for my baby shower and everyone was so impressed :). Thank you for your recipes and keep the unique desserts coming.
I'm so happy to hear that, Tiffany! Thank you so much for taking the time to write.
Made this cake for Easter and it was delicious!!! Will make to work next time 🙂 Personally for me the chocolate cake was too rich so I will try to make it with maybe russian chocolate cake (beskvit with coco), but loved the Nutella+meringue+hazelnuts and frosting! thank you sooo much for sharing this wonderful recipe!!!
Made this cake. This was a winner for sure. My cake turned out really high and when I started to cut it, it was falling apart in the middle where the 2 meringue, nuts and nutella met. I will make you again though, might have been the way I assembled it. Will follow directions more carefully next time. Many blessings to you and your son. Thank you for sharing the pictures on Facebook.
Baked this cake over the weekend. It is very delicious. Everyone who tried it loved it:) thank you Olga 🙂
It is now one of my favorite cake. And when you bake meringue it's best to use foil not parchment paper. Couldn't take it out in one piece. So how to do it again baking sheet lined with foil. Love it.
Hello Olga, I wanted to say thank you for sharing this amazing recipe:) I haven't tried it yet but looking forward to trying on Sunday. As soon as I saw your cake I was looking for an excuse to make it. My bro in law is having a small engagement party this Sunday & when my mother in law asked me to make a cake I knew exactly which one I wanted to make. Anyway thank you again! Also wanted to wish you many blessings on your c-section on Monday. Can't wait to meet your little man! Praying for you dear, also for a speedy recovery. God Bless your family & thank you for all you do