Subj : Passover Desserts - 31
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 15:53:00

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

 Uncle Dirty Dave's Archives

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... Coffee in England always tastes like a chemistry experiment.
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