Chocolate and hazelnut meringue gateau

Chocolate and hazelnut meringue gateau

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Celebrate in style this Christmas with this show-stopping Chocolate & hazelnut meringue gateau.

The ingredient of Chocolate and hazelnut meringue gateau

  1. 145g (1 cup) hazelnuts
  2. 200g PLAISTOWE 70% Cocoa chocolate, coarsely chopped
  3. 215g (1 cup) caster sugar
  4. 4 egg whites
  5. 200g mascarpone
  6. 60ml (1/4 cup) thickened cream
  7. 1 tablespoon icing sugar mixture
  8. 1 tablespoon NESTLu00c9 BAKERS CHOICE Cocoa plus extra, to dust

The instruction how to make Chocolate and hazelnut meringue gateau

  1. Preheat oven to 180C. Spread hazelnuts over a baking tray. Bake for 10 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
  2. Reduce oven to 160C. Grease and line the base and sides of two 20cm (base measurement) springform pans. Combine hazelnut, chocolate and 2 tbs of caster sugar in a small bowl.
  3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually whisk in the remaining caster sugar, 1 tbs at a time. Whisk until sugar dissolves. Add the hazelnut mixture and use a metal spoon to gently fold until just combined.
  4. Spoon the mixture evenly among the prepared pans. Smooth the surface. Bake for 30 minutes or until crisp and dry. Set aside in pan to cool.
  5. Combine the mascarpone, cream, icing sugar and the cocoa powder in a bowl.
  6. Carefully turn one of the cakes onto a platter. Spoon the mascarpone mixture over top of the cake. Top with the remaining cake. Dust with the extra cocoa powder.

Nutritions of Chocolate and hazelnut meringue gateau

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calories: https://schema.org
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