Chocolate hazelnut torte

This mouthwatering torte contains a decadent chocolate, hazelnut spread topped with sweet meringue - whip it up for your guests if you dare.
chocolate hazelnut torteAustralian Women's Weekly



1.Preheat oven to 160°C (140°C fan-forced). Line two large baking trays with baking paper. Using a pencil, mark two 25cm x 12cm rectangles on each tray. Turn over the baking paper so that 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, beat until dissolved. Fold in hazelnut meal.
3.Spread one quarter of the mixture evenly over each outlined rectangle. Bake, swapping trays halfway through cooking, for about 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 the chocolate hazelnut spread in a small bowl. Microwave on high (100%) for 20 seconds or until a soft, spreadable consistency. Spread three of the meringue rectangles evenly with the chocolate hazelnut spread, reserving the remaining meringue rectangle for the top layer.
6.Place one of the chocolate-topped meringue rectangles on a serving plate. Spread with one third of the whipped cream. Continue layering with remaining chocolate-topped meringue rectangles and cream. Top with the remaining plain meringue rectangle. Serve dusted lightly with cocoa.

Torte will keep in the refrigerator, covered, for up to two days.


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