Saturday 10 March 2012

chocolate hazelnut meringue

My beautiful friend Angela whipped up a show-stopper, a delicious chocolate hazelnut meringue to celebrate my birthday! yummmmmmmmmmmmm!

Sadly I didn’t get a good pic of Angela’s creation and so I am sharing this one by Riverstone Kitchen.

    Chocolate hazelnut meringue with frangelico cream

    8 free-range egg whites
    300g caster sugar
    1 tablespoon cornflour
    2 tablespoons cocoa powder
    120g hazelnuts, roasted, skinned and lightly crushed

    Whisk egg whites in a mixer on medium to high speed until stiff. Add sugar in three separate additions, whisking for 2 minutes between each addition. After the last of the sugar is added, continue to whisk for a further 2 minutes.

    Remove mixing bowl from mixer and add cornflour, cocoa and hazelnuts. Gently fold ingredients together until just combined. (Over-folding will knock out too much air.)

    Divide the mixture between three baking trays lined with baking paper and marked out with a 28cm circle on each piece of paper. Spread meringue mixture evenly around the circle with a spatula and bake in a 100°C oven for 1 hour before turning down to 80°C for a further 2 hours. Turn off oven and allow meringues to cool completely.

    Ganache & to assemble
    400g dark chocolate pieces
    150ml cream
    30ml dark rum

    Make ganache by melting chocolate in a bowl over simmering water. Remove from heat before stirring in cream and finally rum. When the ganache is still slightly runny but almost set, pour half of the ganache on to the first meringue. Spread evenly over the meringue before placing the next meringue disc on top. Pour on the last of the ganache and place the final meringue disc on top. Allow 1 hour for the ganache to fully set before cutting.

    Frangelico cream & to serve
    600ml cream
    1⁄2 cup icing sugar
    30ml–45ml Frangelico liqueur
    Dutch cocoa powder and icing sugar, to dust

    Whisk the cream, sugar and Frangelico together to a soft peak. To serve, cut the meringue into 10–12 pieces, garnish with a spoon of Frangelico cream and dust with Dutch cocoa powder and icing sugar.

    SERVES: 10-12

    {Image: Photo by Fiona Andersen via Cuisine}

     

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