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.
Chocolate and hazelnut meringue torteWoman's Day




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.


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