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Anna Heinrich

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CHOCOLATE HAZELNUT STACK

Food & Drink / Judesfood categories: Food & Drink Judesfood

CHOCOLATE HAZELNUT STACK
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup (75g) hazelnuts, toasted
  • 6 egg whites
  • 1⅔ cups (350g) caster sugar
  • 1½ teaspoons white vinegar
  • ¼ cup cocoa powder
  • 600ml thickened cream
  • 2 punnets fresh raspberries
Instructions
  1. Pre-heat oven 150°C (130°C fan force).
  2. Process hazelnuts until finely chopped; set aside.
  3. In a large bowl beat egg whites until stiff peaks form. Add sugar a little at a time, beating until sugar dissolves with each addition; add vinegar with the last of the sugar and beat to combine.
  4. Carefully fold through 2 tablespoons of cocoa powder and ¾ of the hazelnuts into the meringue.
  5. Draw around a 22cm round cake tin onto a sheet of baking paper; repeat twice.
  6. Grease 3 flat baking trays and place baking paper, drawn side down, onto each.
  7. Split the meringue mixture into 3 and spread onto each baking sheet using the drawn circle as a guide. Sprinkle remaining cocoa and hazelnuts over 1 of the meringues.
  8. Bake in the pre-heated oven for 55-60 minutes or until meringue feels dry to the touch and lifts easily off the baking paper.
  9. Meanwhile in a large bowl whip the cream until stiff.
  10. Cool meringue in oven with door slightly ajar to prevent meringue from cracking (A JUDESFOOD TIP).
  11. Reserving the cocoa and nut dusted meringue for the top, spread half the cream over 1 of the other meringues and top with half the raspberries; place remaining meringue on top, spread with remaining cream and raspberries.
  12. Finally top with reserved cocoa and nut meringue.
  13. Assemble at the last minute as the cream will soften the meringue too much.
  14. Serve immediately.
  15. ENJOY!
Notes
Cut into thick wedges and serve immediately!

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