Heavenly Nutella, Chocolate and Hazelnut Meringue Torte

It's only fitting to post a tribute to the most amazing creation of hazelnutty chocolatty goodness on this day, World Nutella Day!  So here is a recipe where I have combined my two favourite things: a torte and of course the spread of honour, Nutella.

I love the texture and the flavours of a good torte.  And then when you add Nutella... You get quite simply, heaven in your mouth!  It doesn't matter if your torte looks less than perfect, because I think that is half of the appeal of this tasty treat.  It's a messy compilation of chocolate Nutella goodness!  The original torte recipe is compliments of the Australian Woman's Weekly with a few changes and the filling thrown in by yours truly.


Ingredients

• 4 egg whites
• 1 cup of caster sugar
• 2 tablespoons of good quality cocoa powder
• 1 tablespoon of cornflour
• 1 teaspoon of white vinegar
• 1/2 a cup of hazelnut meal
• chopped toasted hazelnuts and cocoa to serve
• 400g of milk chocolate, chopped
• 1/3 of a cup of thickened cream
• 2 teaspoons of coffee powder
• 1/2 of a cup of Nutella
• 300ml carton of pouring cream, whipped, to serve

What to do

Preheat the over to a very slow 120 degrees.  LIghtly grease and line 3 oven trays with baking paper and draw three 20cm circles on the baking paper.

In a clean bowl, using an electric mixer, beat the egg whites until soft peaks form.  

TIP:  It is important that your bowl and beaters are clean and dry, this will help you achieve optimum volume in your peaks.  It is also important to not over beat your whites before adding the sugar as this will cause the mixture to break down.

Gradually add the sugar, one tablespoon at a time, beating until the sugar dissolves.  Beat in the cocoa, cornflour and vinegar.  Fold in the hazelnut meal.

Divide the meringue between the three circles and spread evenly with a palate knife.  Bake for 25 minutes, until crisp.

Turn the oven off and all to cool in the oven with the door ajar, for at least 30 minutes.

Filling:  In a small saucepan, combine the chocolate, Nutella, cream and coffee.  Stir on low heat for 2-3 minutes until the mixture is melted and smooth.  Cool until spreadable.

Spread one meringue with 1/3 of the chocolate mixture then 1/3 of the whipped cream.  Repeat the layers, and finish with the cream.  Sprinkle with toasted hazelnuts and a dusting of cocoa.

TIP:  When whipping your cream, I find using a stainless steel bowl and mixers that have been chilled in the freezer guarantees you great peaks every time.

Remember that today is a day to celebrate, to get creative with, and most importantly, to eat Nutella.  So treat yourself.  After all, it'd be wrong to not pay your respects to the Nutella Gods today!

And a big thanks to the ladies at Ms Adventures in Italy and Bleeding Espresso for giving us an excuse to eat as much Nutella as our hearts desire today.