Choc Hazelnut Meringue Cake

Ingredients 
Melted butter, to grease  
125g butter, chopped  
100g dark cooking chocolate, coarsely chopped  
2 eggs, lightly whisked  
100g (1/2 cup) caster sugar  
75g (1/2 cup) self-raising flour  
55g (1/2 cup) hazelnut meal  
2 tbs cocoa powder, sifted  
125ml (1/2 cup) thickened cream  
100g (1/3 cup) chocolate hazelnut spread
 
Chocolate meringue      
3 egg whites  
155g (3/4 cup) caster sugar 
 100g dark cooking chocolate, melted


Method :
Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper.

 Place the butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.

Whisk the egg into the chocolate mixture. Add the sugar, flour, hazelnut meal and cocoa powder and stir until well combined. Pour the mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.

Increase oven temperature to 200°C. Divide the meringue in half. Fold half the melted chocolate through half the meringue to create a swirled effect. Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm. Step 6  Stir the cream and chocolate hazelnut spread in a small saucepan over low heat for 2-3 minutes or until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.