Hazelnut, Chocolate And Peach Meringue Torte - cooking recipe

Ingredients

6 medium egg whites
1 1/2 cups sugar
3 1/3 cups ground hazelnuts
2 cups peach halves, drained
2 1/2 cups heavy whipping cream
1 cup mint flavored dark chocolate, coarsely grated

Preparation

Preheat the oven to 325\u00b0F. Whisk the egg whites with a pinch of salt in a large bowl, using an electric hand whisk, until stiff. Add the sugar a little at a time, whisking until the meringue is smooth and glossy. Fold in the nuts.
Spread a third of the meringue into a 10 inch springform pan lined with parchment paper. Bake for about 20 mins.\r\nTake out of the oven and out of the pan on the paper. Leave to cool. Line the pan again and spread another third of the meringue inside and bake 20 mins. Repeat with the last batch of mixture. Leave the meringue rounds to cool.
Puree all but 2 of the peach halves. Whip 3 1/3 cups of the cream until it just holds it shape, add about 3/4 cup of the chocolate then add the puree in spoonfuls and half stir it in to create a streaked effect.
Put a meringue disc back in the springform pan. Spoon in half the chocolate cream, smooth it and place another meringue on top, then spread the rest of the chocolate cream over and press the third meringue on top. Whip the rest of the cream and spread it over the top. Cover loosely with foil or cling-wrap and freeze overnight (or at least 12 hours).\r\n\r\nTake the torte out of the freezer 30 mins before serving. Slice the peach halves and arrange them on top. Sprinkle with the rest of the mint chocolate. \r\nAdd a sprig of mint if you like.
Take the torte out of the freezer 30 mins before serving. Slice the remaining peach halves and arrange them on top. Sprinkle with the rest of the mint chocolate. Add a sprig of mint if you like.