Cherries are in season! And our very talented friend @kynd.to.all.kinds has shared one of her special recipes using these delicious drupes!
Crispy on the outside with a soft and marshmallowy centre, this delicious chocolate cherry hazelnut meringue cake with whipped coconut cream is the perfect dish to serve after a feast. Light and packed with flavour, we have no doubt you'll be coming back for seconds 😋🍒
Ingredients:
- Approx. 240 ml aquafaba (about 11/2 tins of chickpea liquid)
- 1 1/2 cups caster sugar
- 3/4 cup hazelnut meal
- 2/3 cup melted vegan dark chocolate, cooled slightly
- 1/2 tsp cream of tartar
- 2 tins coconut cream or soy whipped cream, chilled
- 1-2 tbsp icing sugar
- 1 tsp vanilla extract
- a few large handfuls of fresh cherries, pitted
- extra cherries to top (not pitted)
Method:
Prepare 3 baking trays with non-stick baking paper and preheat the oven to 110 degree celsius.
In a stand mixer on medium speed, whisk the aquafaba and the cream of tartar until stiff peaks begin to form. Continue beating on medium, gradually adding 1 tbsp of sugar at a time, until well combined. The mixture should be glossy and soft peaks should have formed. Do not over-beat.
Pour in the hazelnut meal and melted dark chocolate and very carefully fold through a few times. It should only be just incorporated and the meringue should have a marble effect.
Divide into 3 even-sized discs on the prepared baking trays and put into the oven to bake for approx. 1 hour or until crisp to touch, but not over-browned. Turn the oven off and leave the door ajar to cool completely.
While the meringues are cooling, prepare the coconut cream by scooping out the thick cream from the top of each can and set aside the remaining liquid, to use later on in a recipe of your choice. Whip the coconut cream, vanilla extract and icing sugar on medium-high until thick and airy.
To assemble, layer the meringues, coconut cream and cherries and repeat this for each layer. Top with whole fresh cherries.
*Optional: drizzle with extra dark chocolate or top with crushed nuts such as hazelnuts or pistachios.
