Chocolate Hazelnut Meringue Gateau
This is a delicious easy to make dessert, and a family favourite.
Preparation time 35 minutes
Chilling time 1 hour
- 5 egg whites
- Pinch of cream of tartar
- 5oz (155g) icing sugar
- 3½ oz (100g) castor sugar
- ½ teaspoon white vinegar
- 1 teaspoon vanilla extract
- 4oz (120g) ground hazelnuts
- 4oz (120g) dark cooking chocolate
- 3 tablespoon unsalted soft butter
- 1 tablespoon double cream
- Extra 3 egg whites
- 2oz dark chocolate for decorating
Line 2 baking trays with greaseproof paper, brush with melted butter and coat with flour. Lightly flour a smooth surface. Draw 3 7inch (17cm) circles in the flour as a guide to the shape.
Whisk eggs whites with cream of tartar until stiff. Slowly add the icing sugar and castor sugar, whisking continuously at top speed. Whisk in the vinegar and vanilla extract. Gently fold in the hazelnuts. Spread the meringue mixture evenly between the marked out circles. Bake in oven gas mark 2 (300F 150C) for approximately 2 hour, until set. Cool on wire trays.
FOR THE FILLING
Melt chocolate in a microwave on defrost, stop and stir every 2 minutes until soft. Or melt in a dish on top of pan of hot water. Remove from the heat and stir in the butter. Cool until thick and creamy, stir in the double cream, whisk the egg whites, and fold into the chocolate.
Put a layer of the meringue onto a plate, spread with a quarter of the chocolate mix, then add another layer of meringue, spread with a further quarter of the chocolate mix. Top with the remaining layer of meringue. Spread the remaining chocolate mix on top and sides. Chill in the refrigerator for 1 hour. Decorate with dark chocolate shavings.