Ingredients for Chocolate Date Hazelnut Meringue Torte
- 1 cup hazelnuts, finely chopped
- Chocolate
- 1 cup pitted dates, chopped
- 6 large egg whites
- Caster Sugar
- Whipping Cream
- Dark Chocolate
- 1 ½ cups granulated sugar
- Vanilla Extract
- Strawberries
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How to Make Chocolate Date Hazelnut Meringue Torte
- Preheat oven to 250°F (120°C).
- In a large bowl, beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy and stiff.
- Fold in chopped hazelnuts and cocoa powder gently.
- Spread meringue mixture evenly onto a parchment-lined baking sheet forming a 10 inch circle.
- Bake for 1 hour and 10 minutes, then turn off the oven and let the meringue cool completely in the oven overnight.
- Meanwhile, prepare the date filling: Combine chopped dates, butter, and brown sugar in a saucepan. Cook over medium heat, stirring constantly, until melted and smooth.
- Remove from heat and let cool slightly.
- Gently peel off the parchment paper from the cooled meringue.
- Spread the date filling evenly over the cooled meringue.
- Using a serrated knife, carefully cut the torte into slices. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
158g
Fat
112g
Carbs
20g
