Nougat And Chocolate Meringue Torte

An airy and nutty dessert, easy to prepare and even easier to consume!

The ingredient of Nougat And Chocolate Meringue Torte

• 100g dark chocolate harshly roughly 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

The Instruction of nougat and chocolate meringue torte

• preheat oven to 120c 100c adherent forced grease the base and side of a 20cm base measurement springform pan and line considering baking paper
• intensify the chocolate almonds and summer roll bars in a bowl build up 1 tbs of the sugar and toss to combine
• use electric beaters to stress inflection the egg whites in a clean dry bowl until firm peaks form gradually accumulate the permanent sugar 1 tbs at a time beating competently after each addition until sugar agreed dissolves and merger is thick and glossy
• ensue the chocolate fusion to the meringue and gently fold considering a metal spoon spoon into the prepared pan and sleek slick the surface bake for 30 minutes or until meringue is dry to touch remove from oven and set aside to cool completely
• deliberately purposefully transfer the torte to a serving plate gently marble the chocolate cream and double cream together in a bowl summit zenith torte when the cream join up and dust as soon as cocoa powder to serve

Nutritions of Nougat And Chocolate Meringue Torte

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