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Nougat and chocolate meringue torte
Nougat and chocolate meringue torte
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Light and delicious nutty dessert, simple to make and irresistible!
Ingredients:
  • 100g dark chocolate, coarsely chopped
  • 65g (1/2 cup) slivered almonds, toasted
  • 2 x 40g Europe Summer Roll bars, cut into 2cm pieces
  • 100g (1/2 cup) caster sugar
  • 2 egg whites
  • 300g ctn chocolate-flavoured cream
  • 150g double cream
  • Cocoa powder, to dust
Instructions:
  • Preheat your oven to 120C/100C fan-forced. Grease and line a 20cm springform pan with baking paper for easy release.
  • In a bowl, mix together the chocolate, almonds, Summer Roll bars, and 1 tablespoon of sugar until well combined.
  • Whip the egg whites in a clean, dry bowl using electric beaters until stiff peaks form. Slowly incorporate the remaining sugar, 1 tablespoon at a time, making sure to beat thoroughly after each addition until the sugar dissolves completely and the mixture is thick and glossy.
  • Gently combine the chocolate mixture with the meringue using a metal spoon. Transfer the mixture to the prepared pan, smoothing the surface. Bake for 30 minutes or until the meringue is dry to touch. Allow to cool completely before serving.
  • Transfer the torte to a serving plate with care. Marble the chocolate cream and double cream together gently in a bowl. Top the torte with the cream mixture and dust with cocoa powder before serving.

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