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  • Passover Desserts - 31

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:51:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Hazelnut Schaum Torte
    Categories: Cakes, Nuts, Chocolate, Fruits
    Yield: 9 servings

    1 c (135 g) hazelnuts
    4 lg Egg whites
    1/2 c (100 g) granulated sugar
    6 oz Dark 70% chocolate; in
    - bite-size pieces
    1 c (240 mL) heavy cream or
    - coconut cream
    2 c Strawberries; hulled, sliced
    - garnish
    Cocoa powder (opt); for
    - dusting

    Set the oven @ 350oF/175oC. 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
    300oF/150oC 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.

    By: Joan Nathan

    Yield: 8 to 10 servings

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

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