Tuesday, 17 July 2018

Chocolate Hazelnut Meringue slice {gluten free}

This slice might be gluten free but nothing is missing where flavour and deliciousness is concerned. A  chewy chocolate base is blanketed with a layer of Nutella chocolate hazelnut spread, and then with a layer of light and fluffy Meringue. It is a cinch to make even though there are three layers to this slice. Using Nutella is a shortcut that I might use more often.

We have just enjoyed a weekend with family visiting and all the food that I cooked for them needed to be gluten free. So with a little bit of research and imagination this slice surfaced from taste.com.au and it really did exceed my expectations. Everyone loved it which is always satisfying. I served this for afternoon tea however it would also be brilliant served warm as a dessert. Just cut it into larger slices though or offer seconds. I hope you can find time to make this slice as I promise you will enjoy it.

Slice ingredients:

Makes 12

125g butter, melted
1 cup brown or raw sugar
1 egg, lightly beaten
2 teaspoons vanilla extract
2/3 cup gluten-free self-raising flour
3/4 cup ground hazelnuts (hazelnut meal)
2 tablespoons sifted cocoa powder

3/4 cup Nutella

2 egg whites (room temperature)
1/2 cup caster sugar

Use an 18 cm x 28 cm (base) slice pan.

Let's cook:

Preheat your oven to 180 deg. C./160 deg. fan-forced. Line the base of the slice tin with baking paper, allowing an extra 3cm at the sides.

Combine the first seven slice ingredients in a medium sized bowl (butter, sugar, egg, vanilla, flour, ground hazelnuts, and cocoa powder).  Pour into the lined slice tin and spread evenly over the base with the back of a spoon.

Bake for 25 minutes until the top is just firm to the touch. It may shrink away from the sides slightly. While still hot, spread with Nutella. Set aside to cool in the tin.

Increase the oven temperature to 220 deg.C or 200 deg. fan forced.
To make the meringue, beat the egg whites with an electric mixer until soft peaks form.
Gradually add the sugar, a tablespoon at a time, and keep beating until the sugar is dissolved.
Spoon the meringue onto the Nutella and spread over. Swirl the meringue mixture forming small peaks with a spatula.

Bake for 5 minutes or until firm and golden.

Cool in the tin and them cut into squares.

I stored mine in a container in the refrigerator as I was concerned the meringue might separate from the nutella layer during the day as the weather is warming up. The slice was perfect to serve after being refrigerated.

Life should start returning to normal now I hope. I had a wonderful two weeks in Perth with my son and little Grandson, but have been recovering from a head cold ever since. The Mediterranean Winters in Perth can be very cold and very wet, and then before they know it the hot summers have arrived. Needless to say I am enjoying the milder Winter of the Tropical North once again, and feeling much better.

I hope your week is going well.

Best wishes



  1. Glad you are feeling better, Pauline. It has been very cold in the mornings here. That recipe looks yummy. I am amazed at how many people are gluten intolerant these days.

    1. Yes Chel. It helps to have a gluten free recipe repertoire. Hope it warms up for you soon. Thanks, Pauline

  2. Oh my! One of my favorite flavor combos - chocolate and hazelnuts. Sort of like brownies topped with meringue! Fun.

    1. Yes I guess it is. Lots of potential. Thanks Mimi.


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