Black Forest Torte

 

Ingredients:

• 5 Eggwhites
• 1 Cup Castor Sugar
• 150 grams Hazelnut meal
• 2 Cups Canned black cherries, drained
• 2 x 600mL Cartons Cream
• 220 grams Dark Chocolate
• 80 grams Hazelnuts
• 20 Fresh Cherries

Method:

• Toast hazelnuts on a tray in an Oven set to 200°C for 15 min. Remove when golden brown and allow to cool completely.
• Preheat oven to 150°C (fan forced). Line three baking trays with baking paper and outline a 20cm x 15cm rectangle on each tray with a pencil. Turn paper over so pencil marks are face down.
• Whisk eggwhites with an electric mixer until soft peaks form. Continue whisking and add the castor sugar slowly, 1 tablespoon at a time. Continue to whisk until the sugar is dissolved and the meringue is thick and glossy.
• Fold in the hazelnut meal into the meringue. Split the mixture into thirds and spread or pipe each third onto the outline of the trays. Place the three trays in the oven for 40min or until crisp. Allow to cool completely.
• Meanwhile, make a chocolate ganache by placing 200g of the chocolate in a heat proof bowl and melt the chocolate in a microwave. When chocolate is melted stir in 250ml of cream.
• Whisk the remaining cream until thick. Stir through the drained, canned cherries.
• To assemble place one meringue rectangle on the bottom smooth side up. Spread with chocolate ganache and then the cherry cream. Place a second meringue rectangle on top and spread with chocolate ganache and cherry cream. Place the third meringue rectangle on top, smooth side down and top with remaining cream.
• Garnish the torte by topping it with the fresh cherries, toasted hazelnuts and the remaining 20g of chocolate, grated.

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