Subj : Passover Desserts - 31
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 15:43:00

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
 
MMMMM

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