Schaum Torte
Adapted from the New York Times
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INGREDIENTS
3/4 cup hazelnuts 4 large egg whites 1/2 cup sugar 4.5 ounces dark chocolate (70%) 1 cup heavy cream 2 cups fresh strawberries INSTRUCTIONS
TOAST. Toast hazelnuts at 300° for 10 minutes. Let cool.
CHOP. Coarsely chop hazelnuts and dark chocolate. WHIP. Separate egg whites and whip at medium speed until soft peaks form (about 2 minutes). Slowly add sugar and whip until stiff peaks form. FOLD. Fold the nuts and chocolate into the meringue, careful to smush all the air out of the whipped eggs. PLOP. Spoon meringue onto a parchment lined baking sheet into a rough, 9 inch circle. BAKE. Bake 10 minutes at 350°F. Lower the oven temperature to 300°, then bake for 50 more minutes. Turn off the oven, and leave to cool in the oven for another hour. Keep oven door closed throughout the baking process. WHIP. Whip heavy cream just before serving, and spoon it over the meringue. TOP. Slice strawberries and pile on top of the whipped cream. ENJOY! |
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