Chocolate & Hazelnut Meringue Cake

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Love and Olive Oil


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10 tablespoons unsalted butter, plus more for pan

3/4 cup firmly packed light-brown sugar

6 large whole eggs, separated

12 ounces bittersweet chocolate, melted and cooled

1 1/2 tablespoons espresso

1 1/2 tablespoons rum

1/4 teaspoon salt

4 ounces bittersweet chocolate, roughly chopped (1 cup)

1 cup hazelnuts (about 4 ounces), toasted, skinned, and roughly chopped

1 tablespoon cornstarch

4 large egg whites

3/4 cup sugar

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