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Chocolate Hazelnut Meringue Torte

Chocolate Hazelnut Meringue Torte


3 egg whites, at room temperature
Pinch of salt
3/4 cup granulated sugar
1 tablespoon instant coffee granules
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup finely ground hazelnuts (almonds or pecans) preferably toasted
12 oz bittersweet chocolate (or milk chocolate), chopped
2 cups whipping cream

  • Preheat oven to 250ºF (100ºC).
  • Trace a 9-inch (23-cm) circle on 2 pieces of waxed paper. Place upside down on cookie sheets and butter paper.
  • Beat egg whites with salt until frothy.
  • Blend sugar with coffee granules, cinnamon and vanilla. Add to egg mixture by tablespoon until whites are stiff and glossy, about 4 minutes. Fold in 1/3 cup ground hazel nuts.
  • Divide meringue between the two sheets of waxed paper, and spread following outline. Bake in preheated oven about 1 hour, until crisp. Cool on a rack and carefully remove paper.
  • Meanwhile, stir chocolate and 1/3 cup whipping cream in top of a double boiler set over medium heat until chocolate is melted. Cool, making sure it's still liquid.
  • Beat remaining whipping cream in a large bowl until soft peaks form.
  • Remove about 1/2 cup whipped cream and set aside.
  • Fold chocolate and remaining whipped cream together.
  • Place 1 meringue layer on a serving plate and spread half the chocolate cream mixture to edges. Top with other meringue layer and remaining chocolate cream mixture. Sprinkle with remaining hazelnuts.
  • Serve with reserved whipped cream.

Makes 12 servings.

Per serving: 357 calories, 4.8 g protein, 25.2 g fat, 31 $ carbohydrates, 1.1 g dietary fibre, 95 mg calcium, 0.7 mg iron, 5 mcg folacin. Good source of vitamin A and vitamin B12.

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