Chocolate. Hazelnut. Cream. Meringue. Chocolate. Strawberries. Thatisall. Devour
Hazelnut chocolate meringue torte with strawberries
- 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
- 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.