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Prepare the Meringue Layers:
Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper and draw two 8-inch circles on each.
In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
Fold in the vanilla extract and ground hazelnuts.
Spread the meringue mixture evenly within the drawn circles on the parchment paper.
Bake for 1.5 hours, then turn off the oven and let the meringues cool inside with the door slightly ajar.
Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sprinkle the top with chopped hazelnuts and garnish with fresh berries if desired.
Prep Time: 1 hour | Baking Time: 2 hours | Total Time: 3 hours
Kcal: 520 kcal | Servings: 12 servings
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