Hazelnut chocolate meringue torte with strawberries

hazelnut cake sliced

Chocolate. Hazelnut. Cream. Meringue. Chocolate. Strawberries. Thatisall. Devour

hazelnut cake slice

Hazelnut chocolate meringue torte with strawberries

  • Time: > 2 hours
  • Difficulty: moderate (multiple steps
  • Print

Serves 8

Ingredients:

  • 4 egg whites
  • 220 g caster sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 135 g hazelnut meal
  • 100 g dark chocolate (45% cocoa solids) roughly chopped or grated
  • 100 g dark chocolate (45% cocoa solids), melted and allowed to cool to tepid
  • 200 ml thickened cream, whipped until thick and firm
  • 50 g strawberry puree
  • 250 g fresh strawberries, hulled and thinly sliced
  • Chocolate shavings to garnish

Method:

  • To make a strawberry puree, take a 250 g punnet of fresh strawberries and hull and roughly chop. Place strawberries in a pot on the stovetop over a medium heat for five minutes until very soft, then pass through a sieve to remove seeds. This makes over 100 g – or more, depending on the size of the strawberries. Extra can be frozen used as an ice cream topping, or to make strawberry curd.
  • Preheat oven to 150°C (130°C fan forced).
  • Prepare two baking trays by lining with baking paper.
  • Using a stand mixer with the whisk attached, beat the egg whites and cream of tartar until soft peaks form.
  • Add the sugar a tablespoon at a time, while continuing to whisk, until all is incorporated and the meringue is firm and shiny.
  • Add the vanilla and almond extract and whisk until combined.
  • Gently fold through the hazelnut meal and grated chocolate until combined.
  • Slowly add the melted chocolate and stir a few times to create a marbled effect.
  • Spoon half onto each baking tray and smooth to form two flat circles, roughly 15cm diameter and 2-3 cm high.
  • Bake in pre-heated oven for one hour (rotating half way) until top is crisp.
  • Turn oven off, open door and allow to cool completely.
  • Gently remove from baking paper. The meringue will be firm on top but delicate with a slightly dense and chewy middle.
  • Whip cream until firm, then halve and very lightly fold in the strawberry puree to one half to make a rippled effect.
  • Assemble by placing one meringue upside down (so the flat surface is facing upwards) on a serving plate and spooning the strawberry-cream on top, before adding a layer of thinly sliced strawberries (keep half of the strawberries for the top).
  • Place the second meringue layer on top.
  • Cover with the remaining cream and decorate top with the remainder of the sliced fresh strawberries and shaved chocolate to garnish.
  • Refrigerate for several hours before serving to harden the cream and to allow the flavours to develop and infuse into the meringue.

hazelnut cake full

Modified from http://www.foodandwine.com/recipes/hazelnut-and-chocolate-meringue-cake

 

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6 thoughts on “Hazelnut chocolate meringue torte with strawberries

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