Suprême Chocolate Hazelnut Or Lemon Meringue Recipe
Make Suprême Chocolate Hazelnut Or Lemon Meringue Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate-Hazelnut Suprême
Lemon Meringue Suprême
Method
Chocolate-Hazelnut Suprême
- 1
- 2
Dry ingredients
In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt until uniformly combined and free of lumps.
- 3
Wet ingredients
In a separate bowl whisk 2 large eggs until lightly beaten. Add 1 cup whole milk, 1/4 cup vegetable oil and 1 teaspoon vanilla extract; whisk until smooth.
- 4
Combine batter
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix. Fold in 1/2 cup chopped bittersweet chocolate, reserving a tablespoon for topping.
- 5
Layer with hazelnut spread
Spoon half of the batter into the prepared pan and spread into an even layer. Dollop 1/4 cup hazelnut spread over the batter in several spots and swirl lightly with a knife. Add remaining batter and swirl remaining 1/4 cup hazelnut spread on top for a marbled effect. Sprinkle 1/2 cup toasted chopped hazelnuts and the reserved chopped chocolate over the top.
- 6
- 7
Finish and serve
Dust lightly with 1 tablespoon powdered sugar if desired. Slice and serve warm or at room temperature. Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days.
Lemon Meringue Suprême
- 8
- 9
Dry ingredients
In a medium bowl whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar (reserve 2 tablespoons for egg whites later), 1 teaspoon baking powder and 1/2 teaspoon salt.
- 10
Wet ingredients and lemon curd base
In a separate bowl whisk 2 egg yolks (separate the eggs carefully — reserve whites), 3/4 cup whole milk, 1/4 cup melted unsalted butter, 1 tablespoon lemon zest and 1/4 cup fresh lemon juice until smooth. Whisk in 1 tablespoon cornstarch until dissolved.
- 11
Combine batter
Fold the wet mixture into the dry ingredients gently until just combined. Do not overmix to keep the cake tender.
- 12
Bake the base
Pour batter into prepared pan and smooth the top. Bake 25–35 minutes (9-inch round) or 40–50 minutes (loaf) until a toothpick inserted into center comes out clean. Remove from oven and let cool slightly on a wire rack while you prepare the meringue.
- 13
Make the meringue
Increase oven temperature to 400°F (200°C). In a clean, dry bowl beat the 2 reserved egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add the reserved 2 tablespoons granulated sugar and 1/4 cup powdered sugar, beating until glossy stiff peaks form and the sugar is dissolved (rub a bit between fingers to check — it should feel smooth).
- 14
Top and bake meringue
Spread the meringue evenly over the warm cake base, making sure it touches the edges to create a seal. Use the back of a spoon to create peaks if desired. Return to the oven and bake at 400°F (200°C) for 6–8 minutes until the meringue is golden on the peaks.
- 15
Cool and serve
Remove from oven and cool on a wire rack until warm or room temperature. The lemon flavor will be bright from the zest and juice baked into the base. Dust lightly with powdered sugar if desired. Store covered in the refrigerator up to 2 days (meringue is best eaten same day).