MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Hazelnut Schaum Torte
Categories: Cakes, Nuts, Chocolate, Fruits
Yield: 9 servings

1 c (135 g) hazelnuts
4 lg Egg whites
1/2 c (100 g) granulated sugar
6 oz Dark 70% chocolate; in
- bite-size pieces
1 c (240 mL) heavy cream or
- coconut cream
2 c Strawberries; hulled, sliced
- garnish
Cocoa powder (opt); for
- dusting

Set the oven @ 350oF/175oC. Line a large sheet pan with
parchment.

Set the hazelnuts on a large baking sheet and bake,
shaking the pan every 5 minutes, until nuts are toasted
and fragrant, about 10 minutes. Once the hazelnuts have
toasted, immediately transfer them to a kitchen towel
and wrap them up tightly. Let sit, 2 minutes, then rub
the hazelnuts in the towel between your palms to release
their skins. Pluck out the toasted hazelnuts, transfer
to a cutting board and roughly chop them. Let cool.

Whip the egg whites in a stand mixer at medium speed
just until soft, satiny peaks start to form, about 2
minutes. Next, slowly add the sugar and continue to beat
until the mixture is shiny, with stiff peaks, another 2
to 3 minutes. (It is ready when you can turn the bowl
upside down without having the egg whites fall.)
Carefully fold the cooled nuts and chocolate into the
meringue using a flexible spatula, then spoon it onto
the lined sheet pan in a large, rustic circle that is
about 9" wide.

Bake for 10 minutes, then lower the oven temperature to
300oF/150oC and bake for 50 more minutes. Avoiding the
urge to open the oven, turn the oven off and let the
meringue cool in the oven, at least 1 hour.

Carefully move the meringue onto a serving plate. Just
before serving, whip the cream and spoon it over the
meringue. Top with sliced strawberries, dust with cocoa
powder (if using) and serve.

By: Joan Nathan

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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