Chocolate Hazelnut Torte - cooking recipe

Ingredients

5 None egg whites
3/4 cup plus 3 tbsp sugar
2 cups (5 1/4 oz) ground hazelnuts
2 1/2 cups heavy cream
1 1/4 cups Nutella or other chocolate-hazelnut spread
1 tsp Dutch-process cocoa

Preparation

Preheat oven to 325\u00b0F. Line 2 baking sheets with parchment. Using a pencil, mark two rectangles (4 1/2-by-10-inches) on each sheet and turn paper over so pencil marks are facing down.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until dissolved. Fold in ground hazelnuts.
Spread one quarter of the mixture evenly over each outlined rectangle. Bake, turning baking sheets halfway through cooking, for 40 mins or until crisp. Cool on trays.
Beat cream in a medium bowl with an electric mixer until soft peaks form.
Place chocolate hazelnut spread in a small bowl. Microwave on high (100%) for 20 secs or until spread becomes spreadable. Smooth chocolate spread evenly over 3 meringue rectangles.
Place one chocolate-topped meringue rectangle on a platter. Spread with one-third of cream. Layer with remaining chocolate-topped meringue rectangles and cream. Top with remaining plain meringue rectangle. Serve dusted with cocoa.