 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
this is a decadent dessert very good indeed...........hope you will like it ........................... courtesy express chef................. Ingredients:
6 egg whites |
1- cup caster sugar |
2- tablespoons cornflour |
1- cup ground hazelnuts |
1 1/4 -cups thickened cream |
2- tablespoons cocoa |
2- tablespoons icing sugar |
raspberries to serve |
sauce. |
3/4 - cup thickened cream |
2 1/2 ounces dark chocolate grated |
1/2 -cup nutella |
Directions:
1. Beat egg whites in a large bowl with an electric mixer until soft peaks form……….
2. Gradually add sugar, beat until mixture is thick and glossy….
3. Fold in sifted cornflour and ground hazelnuts
4. Divide mixture between two 8 3/4 inch paper lined greased and floured cake pans ….spreading mixture evenly over base….
5. Bake in moderately - low oven 275-300 degrees F. for 45 minutes
6. Cool cakes for 10 minutes before removing paper and turning onto a wire rack to cool……
7. To make filling, beat cream with cocoa and icing sugar until soft peaks form, spread one meringue with the cream , top with the other meringue and dust with icing sugar….
8. To make the sauce…………
9. Combine cream , chocolate and nutella in a small saucepan over low heat, stir constantly until ingredients are combined…….
10. Cool slightly and serve with fresh raspberries
11. Serves 6- 8
|
|