You may also like
Categories:
egg whites sugar cocoa powder cornstarch white vinegar ground hazelnuts milk heavy cream coffee powder cocoa
Viewed: 62 - Published at: 8 years agoIngredients
- 4 egg whites
- 1 1/4 cups sugar
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 1/4 ounces ground hazelnuts
- 14 ounces milk chocolate chopped
- 1 3/4 cups heavy cream 1 1/4 cups whipped
- 2 teaspoons instant coffee powder
- hazelnuts toasted and chopped, to serve
- cocoa powder to dust
Method
- Preheat oven to 250°F. 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.
