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    Thursday, March 03, 2016

    Chocolate and hazelnut meringue gateau desserts recipes

    Chocolate and hazelnut meringue gateau desserts recipes

        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

        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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    Item Reviewed: Chocolate and hazelnut meringue gateau desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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