- 4 egg whites
- 1 cup sugar
- 1/2 teaspoon vinegar
- 1/2 teaspoon vanilla
- 90g roasted hazelnuts, finely chopped
- 1 cup Dark CHOC BITS
- 2 oranges
- 1/2 cup orange juice
- 300ml cream
- 100g Cooking Chocolate
- 3/4 cup extra cream
Beat egg whites until peaks form, add sugar gradually, beat until thick and glossy and sugar has dissolved.
Beat in vinegar and vanilla, fold in hazelnuts and Dark Choc Bits.
Grease two oven trays, dust with cornflour.
Make a 20cm circle on each tray, spreading meringue mixture evenly into each circle.
Bake in 180°C oven 35 – 40 minutes until crisp. Remove from oven, cool.
Peel oranges thinly, place orange peel in pan, cover with water. Bring to boil, drain.
Chop orange peel thinly and return to pan with orange juice, bring to boil, simmer until liquid has nearly absorbed, remove from heat.
Combine cream with cooled melted Cooking Chocolate, beat until thick.
Fold orange mixture through half of the chocolate cream.
Sandwich meringue layers together with chocolate orange cream.
If desired, spread remaining cream around sides of torte and spread top of torte with extra whipped cream.