CHOCOLATE HAZELNUT TORTE

PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 10

5 egg whites

1¼ cups (275g) caster sugar 1½ cups (150g) ground hazelnuts 600ml thickened cream

1 cup (320g) chocolate hazelnut

spread

1 teaspoon dutch processed cocoa 1 Preheat oven to 160°C/140°C fan. Line two large oven trays with baking paper. Using a pencil, mark two

12cm x 25cm rectangles on each tray. Turn the baking paper over so the pencil marks are facing down.

2 Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating between additions, until dissolved. Fold in ground hazelnuts. Spread a quarter of the mixture evenly over each outlined rectangle.

3 Bake, swapping trays halfway through cooking, for 40 minutes or until crisp. Cool on trays.

4 Beat cream in a medium bowl with an electric mixer until soft peaks form.

5 Place chocolate hazelnut spread in a small bowl. Microwave on

High (100%) for 20 seconds or until it reaches a soft, spreadable consistency. Spread evenly over three of the meringue rectangles.

6 Place one of the chocolate-topped meringue rectangles on a platter. Spread with a third of the cream. Repeat layering with remaining chocolate-topped meringue rectangles and cream. Top with remaining plain meringue rectangle. Serve dusted with cocoa.