Chocolate hazelnut meringue parfait

Ideas
14 servings Prep: 1 hr 30 mins, Cooking: 1 hr 30 mins
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Eggs

By Food24 November 03 2009
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Ingredients (22)

Meringues
40.00 g hazelnuts
3.00 eggs — large, whites only
2.00 ml Cream of tartar
2.00 ml salt
70.00 g icing sugar
110.00 g castor sugar
5.00 ml cornflour
2.00 ml vanilla — essence
0.00 Food colouring — green, red and blue
Ganache
225.00 ml cream
175.00 g dark chocolate
Cake
110.00 g flour
50.00 ml cornflour
220.00 g castor sugar
25.00 ml cocoa powder
15.00 ml Baking powder
125.00 ml oil
4.00 eggs — large
5.00 ml vanilla — essence
Decoration
125.00 ml cream
0.00 edible flowers — crystallised violets
0.00 hazelnuts
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Method:

MERINGUES
Chop hazelnuts in a food processor. Toast lightly in a dry frying pan and set aside to cool.

Beat egg whites with an electric beater until foamy. Add cream of tartar and salt and continue beating until stiff.
Mix together icing sugar and castor sugar.
Slowly add to the whites until a quarter is left. (Beat well after each addition.)
Mix cornflour with remaining sugar and fold into the whites, with the vanilla essence.

Measure off two quantities, 150ml each, of meringue, and colour one quantity green and the other mauve û a drop each of red and blue.

Line two baking trays with foil and trace two circles, using the base of your 23cm-diameter baking pan as a guide.
Spread a thin layer of white meringue over each circle and sprinkle with the hazelnuts. Pipe stars onto the foil, using the mauve and left-over white meringue, then pipe leaves, using the green meringue.

Bake meringues in a preheated oven for one hour. Switch off oven and leave meringues in it until cool and crisp.

GANACHE
Heat cream and add chocolate. Mix until smooth. Refrigerate until cool and, just before assembling the cake, beat the ganache until thick, using an electric beater.

CAKE

Once meringues have cooled, remove them from the oven. Preheat oven again, to 180 ¦C.
Lightly grease two 23cm-diameter, loose-bottomed cake tins and set aside.

Sift together dry ingredients. Beat together oil, 125ml hot water, egg yolks and essence and mix into the dry ingredients until just combined. Beat egg whites to form soft peaks and gently fold into batter mixture.

Pour into cake pans and bake in preheated oven for 30 minutes, or until a skewer inserted comes out clean.

TO ASSEMBLE
Cover the sides and top of one cake layer with half the chocolate ganache.
Top with a meringue circle and spread with half the whipped cream. Add the second cake layer, coat with remaining ganache and place other meringue circle on top.
Spread with remaining cream.
Decorate the top with flowers and hazelnuts and the sides with the smaller meringues.



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