Chocolate and hazelnut meringue gateau desserts recipes
Ingredients
145g (1 cup) hazelnuts
200g PLAISTOWE 70% Cocoa chocolate, coarsely chopped
215g (1 cup) caster sugar
4 egg whites
200g mascarpone
60ml (1/4 cup) thickened cream
1 tablespoon icing sugar mixture
1 tablespoon Dutch cocoa
Dutch cocoa, extra, to dust
Chocolate and hazelnut meringue gateau desserts recipes
Method
Step 1
Preheat oven to 180C. Spread hazelnuts over a baking tray. Bake for 10 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
Step 2
Reduce oven to 160C. Grease and line the base and sides of two 20cm (base measurement) springform pans. Combine hazelnut, chocolate and 2 tbs of caster sugar in a small bowl.
Step 3
Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually whisk in the remaining caster sugar, 1 tbs at a time. Whisk until sugar dissolves. Add the hazelnut mixture and use a metal spoon to gently fold until just combined.
Step 4
Spoon the mixture evenly among the prepared pans. Smooth the surface. Bake for 30 minutes or until crisp and dry. Set aside in pan to cool.
Step 5
Combine the mascarpone, cream, icing sugar and the cocoa powder in a bowl.
Step 6
Carefully turn one of the cakes onto a platter. Spoon the mascarpone mixture over top of the cake. Top with the remaining cake. Dust with the extra cocoa powder.
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