Chocolate And Hazelnut Meringue Torte - cooking recipe

Ingredients

4 None egg whites
1 1/4 cups sugar
2 tbsp cocoa powder
1 tbsp cornstarch
1 tsp white vinegar
1.25 oz ground hazelnuts
14 oz milk chocolate, chopped
1 3/4 cups heavy cream, 1 1/4 cups whipped
2 tsp instant coffee powder
None None Hazelnuts, toasted and chopped, to serve
None None Cocoa powder, to dust

Preparation

Preheat oven to 250\u00b0F. Lightly grease and line 3 baking sheets with parchment paper. Draw three 8 inch circles on parchment paper.
To make meringue, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornstarch and vinegar. Fold in ground hazelnuts.
Divide meringue between circles and spread evenly with a palate knife. Bake 25-30 mins, until crisp. Turn oven off. Allow to cool in oven, with door ajar, at least 30 mins.
To make filling, combine chocolate, 1/2 cup cream and coffee powder in a small saucepan. Stir on low heat 2-3 mins, until melted. Cool until spreadable.
Spread one meringue with one third chocolate, then one third whipped cream. Repeat layers, finishing with cream. Sprinkle with toasted hazelnuts. Dust with cocoa.