Chocolate And Hazelnut Meringue Torte

• 4 None egg whites
• 1 1/4 cups sugar
• 2 tbsp cocoa powder
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1.25 oz ground hazelnuts
• 14 oz milk chocolate, chopped
• 1 3/4 cups heavy cream, 1 1/4 cups whipped
• 2 tsp instant coffee powder
• None None Hazelnuts, toasted and chopped, to serve
• None None Cocoa powder, to dust

1. Preheat oven to 250u0b0F. Lightly grease and line 3 baking sheets with parchment paper. Draw three 8 inch circles on parchment paper.
2. To make meringue, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornstarch and vinegar. Fold in ground hazelnuts.
3. Divide meringue between circles and spread evenly with a palate knife. Bake 25-30 mins, until crisp. Turn oven off. Allow to cool in oven, with door ajar, at least 30 mins.
4. To make filling, combine chocolate, 1/2 cup cream and coffee powder in a small saucepan. Stir on low heat 2-3 mins, until melted. Cool until spreadable.
5. Spread one meringue with one third chocolate, then one third whipped cream. Repeat layers, finishing with cream. Sprinkle with toasted hazelnuts. Dust with cocoa.

egg whites, sugar, cocoa, cornstarch, white vinegar, ground hazelnuts, milk chocolate, heavy cream, coffee powder, hazelnuts, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/20823 (may not work)