Chocolate & Hazelnut Meringue Torte

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IMG_2335I'm definitely not the only caker and baker in my family. My older sisters knew a thing or two about sweet stuff before I could even spell sweet stuff.

Meet my big sister Jossy.

Jossy had her own catering company for a number of years and had a loyal clientele that sung her praises from the rooftops! While she is an incredible cook of all things savoury, Jossy's desserts are simply to die for. (I've recently been craving her amazing banoffee pie, and I know she reads this blog, so... )

This dessert is Jossy's adaptation of a recipe she came across in a Coles recipe guide. In true Jossy style, she made a few tweaks and changes and suddenly, we're all hooked. The recipe below will make one large torte that will serve 4 decent portions, but we split it to create 2 mini tortes. Maybe we were feeling a little romantic...

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Chocolate & Hazelnut Meringue Torte

You will need 4 Egg-whites 1 cup Caster Sugar 2 tblsp Cocoa Powder 1 tblsp Cornflour 1/2 a teaspoon of cream of tartar 1/2 cup Hazelnut Meal 1/2 cup Nutella 250 ml thickened cream, whipped to soft peaks Chopped Toasted Hazelnuts and berries of your choice to serve

Preheat oven to 120C.

Lightly grease and line 3 oven trays with baking paper. Draw 20cm circles on baking paper. (For the two smaller tortes, draw 6 x 10cm circles)

In a clean and dry 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 cream of tartar. Fold in hazelnut meal.

Divide the meringue between circles and spread evenly with a palate knife.

Bake for 15-25 minutes, until crisp.

Turn oven off and allow the meringue to cool in the oven  with door ajar for at least half an hour.

In short bursts of 10 seconds, warm the Nutella up in the microwave to make it easier to spread/drizzle.

Spread one meringue with a teaspoon of nutella, then spread a heaped tablespoon of whipped cream over the nutella.

Repeat and layer.

Finish with cream and sprinkle with toasted hazelnuts and dusting of cocoa. Enjoy!