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Desserts

Hazelnut Torte

Name: Hazelnut Torte
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 6 egg whites; 2 cups Chelsea Caster Sugar; 1 ½ cups chopped hazelnuts (skin removed); 48 small plain water crackers crushed to crumbs (e.g.. Plain Snax); 300 ml cream; ½ cup chopped dark chocolate; ¼ cup extra chopped hazelnuts

Preparation

15 mins

Bake

30 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

6 egg whites
2 cups Chelsea Caster Sugar
1 ½ cups chopped hazelnuts (skin removed)
48 small plain water crackers crushed to crumbs (e.g.. Plain Snax)
300 ml cream
½ cup chopped dark chocolate
¼ cup extra chopped hazelnuts

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

1

What did you think of this recipe?

Frances

This is a delicious twist on pavlova. It's much more interesting with a nutty texture and the hint of hazelnut gives it a bit of extra class. It's my go to recipe when I have to make a large dessert.

Method

Beat egg whites until stiff. Gradually add Sugar a spoonful at a time until thick and glossy. Fold in hazelnuts and biscuit crumbs. Spoon onto 2 baking-paper-lined well-greased 23cm spring form cake tins. Bake for 30-40 minutes at 160°C until crisp and dry.

Cool in the tine and then carefully remove and fill with whipped cream. Spread more cream over the top and sprinkle with the chopped chocolate and extra chopped hazelnuts.

Jo Seagar's Tips: To remove hazelnut skins, place nuts in an oven dish, such as a small roasting pan. Bake at 180°C for 8-10 minutes. Tip into a clean tea-towel and rub of the skins.