CHOCO­LATE HAZEL­NUT TORTE

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

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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.

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