Meringue Cream Torte
James Carrier
Notes: Chocolate-hazelnut spreads such as Nutella are available in the jam aisle of most supermarkets. Sprinkle the chilled torte with about 3/4 cup semisweet chocolate curls if desired.
How to Make It
Step 1
1
In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla.
Step 2
2
Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top.
Step 3
3
Bake in a 300° regular or convection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes.
Step 4
4
Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely.
Step 5
5
In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).
Step 6
6
With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours.
Step 7
7
Cut torte into wedges to serve.
Ingredients
5 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
2 tablespoons hazelnut-flavored liqueur or cold espresso
2/3 cup chocolate-hazelnut spread (see notes)
1 cup whipping cream
Directions
Step 1
1
In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla.
Step 2
2
Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top.
Step 3
3
Bake in a 300° regular or convection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes.
Step 4
4
Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely.
Step 5
5
In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).
Step 6
6
With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours.
Step 7
7
Cut torte into wedges to serve.
