Strawberry Hazelnut Torte Recipe

Strawberry Hazelnut Torte Recipe


4 egg whites

1 teaspoon white vinegar

1 teaspoon vanilla extract, divided

Dash salt

1-1/4 cups sugar

1/2 cup ground hazelnuts

6 ounces semisweet chocolate, chopped

1 teaspoon shortening

1-1/2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2-1/2 cups sliced fresh strawberries

Additional fresh strawberries, halved

How to make it

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Trace two 8-in. circles 1/2 in. apart on the paper; set aside.

Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.

Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature.

To assemble, place one meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.

Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.
Yield: 10-12 servings.