Ingredients
Method
Hazelnut choc chip cake with Frangelico cream and figs
1.Preheat oven to 160°C. Lock the base in a 22cm springform pan upside down; grease, then line base and side with baking paper.
2.Rinse nuts under cold water; drain well. Spread nuts on a baking-paper-lined oven tray; dust with sifted icing sugar, toss to coat. Roast 8 minutes or until lightly browned. Reserve ¼ cup for decoration. Chop remaining nuts; cool.
3.In a small bowl, beat egg whites and ¼ cup (55 grams) caster sugar with an electric mixer on high speed until firm peaks form. Add remaining caster sugar; beat on high speed 8 minutes or until dissolved. Transfer mixture to a large bowl; fold in chopped nuts, chocolate and wafer biscuits. Spoon mixture into pan.
4.Bake cake 40 minutes or until firm. Cool in pan.
5.Make frangelico cream.
6.Remove cake from pan; transfer to a plate. Gently press down top of meringue; spread with frangelico cream.
7.Place figs, in a single layer, on a shallow oven tray; sprinkle with brown sugar. Using a blowtorch, brown the figs until sugar caramelises.
8.Arrange figs on cake and drizzle with any cooking juices. Sprinkle with reserved nuts.
Frangelico cream
9.In a small bowl, beat ingredients with an electric mixer until soft peaks form.
Locking in the base of a springform pan upside down, makes it easier to remove the cake later. Blowtorches are available from kitchenware and hardware stores. Alternatively, you can place the tray of figs under a hot grill to caramelise the sugar.
Note
