Hazelnut Torte

Ingredients:
4 egg whites
280g caster sugar
100g ground hazelnuts
1 tsp white vinegar
1 tsp vanilla extract
1 tbsp instant coffee
90g dark + 90g milk chocolate
1/4 cup hot water
300mL thickened cream
1 tbsp frangelico
berries to serve

Method:

1. Preheat oven to 180°C. Line a pan of your liking with baking paper.
2. Beat egg whites in a medium bowl until soft peaks form.
3. Gradually add sugar, beating well between each addition.
4. Fold through hazelnuts, vinegar, vanilla and coffee.
5. Spoon into pan and bake for 30-35minutes. Turn out when cool.
6. Place chocolates, water and butter into a glass bowl over a saucepan filled with boiling water over a low heat. Stir until melted and smooth. Spread over meringue.
7. Whip cream and fold through frangelico. Spread onto meringue and serve with berries

Serves 8

**Excerpt from Northern Beaches Cooks, pg 164**