Name: Chocolate and hazelnut meringue torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 egg whites; 1 cup caster sugar; 2 tablespoon cocoa powder; 1 tablespoon cornflour; 1 teaspoon white vinegar; 1/2 cup hazelnut meal; chopped toasted hazelnuts, to serve; cocoa powder, to dust; Filling; 400 gram milk chocolate, chopped; 1/2 cup thickened cream; 2 teaspoon coffee powder; 300 millilitre carton pouring cream, whipped

Chocolate and hazelnut meringue torte

Layers of decadent chocolate and coffee cream are combined with light, fluffy chocolate meringue to create this gorgeous torte. Topped with crunchy roasted hazelnuts, it's a dessert-lover's dream.

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

4 egg whites

1 cup caster sugar

2 tablespoon cocoa powder

1 tablespoon cornflour

1 teaspoon white vinegar

1/2 cup hazelnut meal

chopped toasted hazelnuts, to serve

cocoa powder, to dust

Filling

400 gram milk chocolate, chopped

1/2 cup thickened cream

2 teaspoon coffee powder

300 millilitre carton pouring cream, whipped

Method

1.Preheat oven to 120°C (100°C fan-forced). Lightly grease and line 3 oven trays with baking paper. Draw three 20cm circles on baking paper.

2.To make meringue: in a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornflour and vinegar. Fold in hazelnut meal.

3.Divide meringue between circles; spread evenly with a palate knife. Bake 25-30 minutes, until crisp.

4.Turn oven off. Allow to cool in oven, with door ajar, at least 30 minutes.

5.To make filling: in a small saucepan, combine chocolate, cream and coffee. Stir on low heat 2-3 minutes, until melted. Cool until spreadable.

6.Spread one meringue with 1/3 chocolate, then 1/3 whipped cream. Repeat layers, finishing with cream. Sprinkle with toasted hazelnuts. Dust with cocoa.

It is important to use a clean, dry bowl and heaters for your meringue to ensure optimum volume.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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