Name: Choc hazelnut meringue cake
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: 4 egg whites; 1 1/4 cup caster sugar; 1 cup hazelnut meal (ground hazelnuts); 1 teaspoon white vinegar; 1 teaspoon cornflour; 175 gram dark eating chocolate, melted; 25 gram butter, melted; 1/2 cup thickened cream, whipped; 250 gram strawberries, thickly sliced, plus 100g extra, quartered

Ingredients

4 egg whites

1 1/4 cup caster sugar

1 cup hazelnut meal (ground hazelnuts)

1 teaspoon white vinegar

1 teaspoon cornflour

175 gram dark eating chocolate, melted

25 gram butter, melted

1/2 cup thickened cream, whipped

250 gram strawberries, thickly sliced, plus 100g extra, quartered

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease two 20cm springform pans. Line bases and sides with baking paper.

2.Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Gradually add sugar, beating after each addition until dissolved. Fold in hazelnut meal, vinegar and sifted cornflour. Spread mixture evenly into prepared pans. Bake for 35 minutes or until firm to touch. Release sides of pans; cool meringues on bases.

3.Combine chocolate and butter in a small heatproof bowl.

4.Place 1 meringue on a serving plate; spread with half the chocolate mixture. Top with cream and sliced strawberry. Repeat with remaining meringue and remaining chocolate mixture. Chill for 3 hours. Just before serving, top with extra strawberries.

You can freeze the leftover egg yolks to use in custards and mayonnaise. This cake is easier to cut if you chill it before serving, as the meringue will soften slightly.
Note

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Ingredients

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