Chocolate Hazelnut Meringue
|Granulated sugar||200 Gram (1 Cup)|
|Powdered sugar||80 Gram (Scant 3/4 Cup)|
|Ground hazelnuts||80 Gram (3/4 Cup)|
|Semi sweet chocolate||4 Ounce (100 Gram)|
|Whipping cream||300 Milliliter (1 1/4 Cup)|
|Powdered sugar||1 Tablespoon|
|Instant chocolate drink powder||1 Teaspoon|
Line baking sheets with baking parchment.
Draw five 9-inch (23-cm) circles on baking parchment in pencil.
Preheat oven to 250°F (120°C).
To make meringue, beat egg whites in a large bowl until stiff.
Add granulated sugar and beat again until stiff.
Sift powdered sugar with cornstarch; mix with hazelnuts.
Fold powdered sugar mixture into egg white mixture.
Spread a fifth of mixture on each circle.
Bake 3 to 4 hours or until thoroughly dry.
Leave oven door slightly open during baking.
Cool on racks.
To make decoration and filling, melt chocolate in a double boiler over low heat.
Spread over waxed paper to a 12x9-inch (30x24-cm) rectangle; cool.
When cool, divide longest side into 10 equal strips.
Cut eight of these strips into 3 equal pieces each, making 24 strips of chocolate.
Cut remaining 2 long strips into four each, making 8 strips.
Whip cream with powdered sugar until stiff.
Spread cooled meringue layers with whipped cream mixture, reserving a fourth for decoration.
Stack layers on top of each other.
Cover cake with about two-thirds of remaining cream mixture.
Put the rest into a pastry bag fitted with a fluted nozzle: pipe rosettes on cake.
Sift chocolate powder over cake.
Arrange shorter strips of chocolate on the top of the cake and the 24 longer strips overlapping around the sides.