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Hazelnut Meringue and Chocolate Torte


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Ingredients

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hazelnut meringue

  • 8 Egg Whites at room temp
  • 200 g hazelnuts
  • 330 g raw sugar
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon cornflour
  • 1 teaspoon cinnamon
  • Cacao or Dutch Cocoa, to decorate

chocolate ganache

  • 440 g good quality dark chocolate
  • 250 g pure cream
  • 30 g creme de cacao liquer
5

Recipe's preparation

    hazelnut meringue
  1. preheat oven 150c

    separate 8 egg whites

    TIP: no yolks at all!  have a separate bowl for accients and yolks handy

  2. place 200h hazelnuts into bowl

  3. Closed lid press turbo 2 times

    TIP: you want the hazlenuts to be a bit chunky - not flour

  4. spead on tray lined with baking paper and pop in oven for 5 minutes

  5. clean bowl with butterfly in place:

    250g white vinegar

    750g water

    1tbsp bicarbonate of soda

    juice of 1/2 a lemon

    10min/Varoma/speed 1

    rinse and dry with a clean towel

  6. while the bwol is cleaning trace circles on the back side of baking paper.  (x3) 20cm for one big cake or (xtmrc_emoticons.8) 14cm for two smaller cakes

  7. mill 330g raw sugar 10 sec/speed 9

     

     

  8. set a side

    rise bowl and dry with clean tea towel

  9. insert butterfly, add 8 egg whites and 1/2t of cream of tartar

  10. whip 3 min/50 deg/speed 3.5

  11. reset 4 min/50 deg/speed 3 and add sugar through top 1 T at a time.  when finished add 1T corn flour and 1t cinnamon and mix 10 sec speed 3

  12. transfer to a bowl and gently fold in hazelnuts

  13. spread meringue onto circles and smooth out to 2.5 thick. Bake 1 hour, 15 minute or until lightly golden and crisp.  Remove from oven, transfer to wire racks and allow to cool.

  14. chocolate ganache
  15. place 440g dark chocolate into mixing bowl and grate 10 sec / speed 8

  16.  scrape down sides of bowl

  17. and add 250g cream and 30g creme de cacao liquer and melt 2.5 min / 50 degrees / speed 3.  Pour into a bowl and pop into the fridge to set

  18. after ganache has set...

     

  19. pop backing to the bowl with the butterfly and whip 1 min / speed 3

  20. spread ganache on a meringue

     

  21. repeat and stack

  22. repeat and stack

  23. finish with a meringue and cocoa powder

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Accessories you need

11

Tip

recipe taken from Elle Cuisine Winter 2000 #07 and changed a bit to suit being made in the Thermomix.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi, I've just attempted to

    Submitted by Jarni11 on 6. June 2015 - 13:39.

    Hi, I've just attempted to make this, but my egg whites flopped once the sugar was finished being added. Any suggestions??? My egg whites were at room temp, the bowl was clean and dry etc.... They rose well initially, it was after I added the sugar (gradually) that they flopped. Help!

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  • I made this Xmas day but

    Submitted by angela16 on 11. January 2015 - 10:00.

    I made this Xmas day but rather use the chocolate sauce I used cream, raspberrie, blueberriEs and strawberrie, it was lovely and easy.

    Ange

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  • glad you liked it

    Submitted by Ashley Jane Casey on 12. February 2014 - 21:09.

    glad you liked it Party

    Ashley Jane Casey


    Ashleyjanecasey@hotmail.com

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  • So yummy!

    Submitted by she bakes on 10. October 2013 - 11:01.

    So yummy!

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  • (No subject)

    Submitted by Helen McClure on 30. September 2013 - 23:48.

    tmrc_emoticons.)

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  • Absolutly delicious and worth

    Submitted by Helen McClure on 30. September 2013 - 23:41.

    Absolutly delicious and worth all the effort.

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