chocolate hazelnut brownie cake

my recipe is half of the original recipe; it should make 2 individual 5-oz desserts

Brownie
4 oz (120 g) dark baking/couverture chocolate chopped
5 Tbsp (75 g) unsalted butter, cut into pieces
3 large egg yolks
2 Tbsp packed light brown sugar
1 tsp vanilla extract
¼ cup (30 g) Dutch process cocoa powder, sifted
2 Tbsp coarsely ground toasted & peeled hazelnuts

Cocoa Meringue
2 large egg whites, at room temperature
3 Tbsp (36 g) granulated sugar
3 Tbsp (36 g) packed light brown sugar
2 Tbsp coarsely ground toasted & peeled hazelnuts
2 tsp Dutch process cocoa powder,  sifted
1 tsp cornstarch
1 tsp balsamic vinegar

用料  

chocolate hazelnut brownie cake的做法  

1. prep:
   1. separate 1 egg
   2. smash 1/4 banana
   3. toast and ground 2 tbsp hazelnut

2. ---- brownie ------
   melt the chocolate and butter in a metal bowl placed over a saucepan of barely simmering water, stirring gently until smooth.   
   
   Remove from the heat once chocolate melts.

3. whisk the egg yolks, brown sugar and vanilla by hand vigorously until the mixture turns thick and butter-coloured, about 2 minutes.

4. Whisk in the melted chocolate (still warm is OK) and

5. stir in the cocoa powder and hazelnuts.  
   
   Divide this between the ramekins and spread to level, if needed.

6. TIP – You can make the brownie base and chill the ramekins ahead of time, but the meringue should be prepared right before baking.

7. ----- meringue -------
   whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment at high speed until foamy (you can do this by hand, but it takes a while!)
   
   Add the granulated and brown sugars and whip until the whites hold a SOFT peak when the beaters are lifted.

8. Whisk in the hazelnuts, cocoa powder, cornstarch and vinegar.

9. Dollop the meringue on top of the brownie base in each ramekin.

10. ---- bake --------
    Bake the brownies at 325F for 14-16 minutes, until the meringue domes up and just begins to crack slightly.

11. Allow to cool for 5 mins before serving (don’t wait too long…the meringue will shrink down when completely cooled).