Meringue Cream Torte
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons hazelnut-flavored liqueur or cold espresso
- 2/3 cup chocolate-hazelnut spread (see notes)
- 1 cup whipping cream
- In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla.
- Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top.
- Bake in a 300u0b0 regular or convection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes.
- Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely.
- In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).
- With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours.
- Cut torte into wedges to serve.
egg whites, cream of tartar, sugar, vanilla, hazelnutflavored liqueur, chocolatehazelnut, whipping cream
Taken from www.myrecipes.com/recipe/meringue-cream-torte (may not work)