CHOCOLATE HAZELNUT MERINGUE TORTE

Chocolate Hazelnut Meringue Torte image

Number Of Ingredients 12

4 Egg Whites
1.25 teaspoons Vanilla
1 pinch Salt
1 cup Sugar
2/3 cups Hazelnuts, toasted
1/3 cup Cornstarch
1 cup Heavy Cream
4 Egg Yolks
1 teaspoon Vanilla
6 ounces Semi-sweet Chocolate, melted, cooled slightly
1/2 cup Butter, room temperature
3 ounces Semisweet Chocolate

Steps:

Butter, flour 3 cookie cheets, draw 9" circles.
Beat egg whites, vanilla, salt at medium speed until soft peaks.
Add 3/4 cup sugar, 2 Tbsp at a time.
Mix nuts, 1/4 C sugar, cornstarch. Mix into egg whites.
Divide between 3 circles.
Bake 40 minutes at 250 degrees, turn off oven and leave overnight.
Put cream, yolks, vanilla in blender. Mix for 1 minute. While running pour in chocolate. Add butter 1 Tbsp at a time.
Refrigerate. Let stand 30 minutes before using.
Put together, alternating meringue and cream. Refrigerate 6 hours, let stand 30 minutes before slicing.
Melt 3 ounces chocolate, Spread in 8" circle. Refrigerate until firm, cut into number of pieces. Top cake.