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Title: Chocolate-Hazelnut Schaum Torte
Categories: Cakes, Nuts, Chocolate, Fruits
Yield: 8 servings

1 c Hazelnuts (135 g)
4 lg Egg whites
1/2 c Granulated sugar (100 g)
6 oz Dark 70% chocolate; in
- bite-size pieces
1 c Heavy cream or coconut
- cream (240 ml)
2 c Strawberries; hulled, sliced
- garnish
Cocoa powder; for dusting
- (optional)

Set the oven @ 350?F/175?C. Line a large sheet pan with parchment.

Set the hazelnuts on a large baking sheet and bake, shaking the pan
every 5 minutes, until nuts are toasted and fragrant, about 10
minutes. Once the hazelnuts have toasted, immediately transfer them
to a kitchen towel and wrap them up tightly. Let sit, 2 minutes,
then rub the hazelnuts in the towel between your palms to release
their skins. Pluck out the toasted hazelnuts, transfer to a cutting
board and roughly chop them. Let cool.

Whip the egg whites in a stand mixer at medium speed just until
soft, satiny peaks start to form, about 2 minutes. Next, slowly add
the sugar and continue to beat until the mixture is shiny, with
stiff peaks, another 2 to 3 minutes. (It is ready when you can turn
the bowl upside down without having the egg whites fall.) Carefully
fold the cooled nuts and chocolate into the meringue using a
flexible spatula, then spoon it onto the lined sheet pan in a
large, rustic circle that is about 9" wide.

Bake for 10 minutes, then lower the oven temperature to 300?F/150?C
and bake for 50 more minutes. Avoiding the urge to open the oven,
turn the oven off and let the meringue cool in the oven, at least
1 hour.

Carefully move the meringue onto a serving plate. Just before
serving, whip the cream and spoon it over the meringue. Top with
sliced strawberries, dust with cocoa powder (if using) and serve.

Recipe by Joan Nathan

Recipe FROM: https://cooking.nytimes.com

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