Hazelnut Cream Meringue with Chocolate Hazelnut Sauce Recipes

Ingredients :

6

1 cup

2 tbsp

1 cup

1.25 cups

2 tbsp

2 tbsp

3/4 cup

75g

1/2 cup

egg whites

caster sugar

corn flour

ground hazelnuts

thickened cream

cocoa

icing sugar

thickened cream, extra

dark chocolate, grated

Nutella (choc-hazelnut spread)

raspberries to serve

1. Beat egg whites until soft peaks form.

2. Gradually add sugar, beat until mixture is thick and glossy, fold in sifted flour and ground hazelnuts.

3. Divide mixture between 2 x 22cm paper-lined, greased and floured cake pans, spreading mixture evenly over base.

4. Bake a t 160C for 45 minutes.

5. Cool cakes for 10 minutes before removing paper and turning onto a wire rack to cool.

6. Beat cream with cocoa and icing sugar until soft peaks form, spread one meringue with cream, top with other meringue and dust with icing sugar.

7. Combine extra cream, chocolate and Nutella in a small saucepan over low heat, stirring constantly until ingredients are combined.

8. Cool slightly and serve with meringue.

9. You may like to serve with fresh raspberries.

Serves 7-9

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