MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Hazelnut Schaum Torte
 Categories: Cakes, Nuts, Chocolate, Fruits
      Yield: 8 servings
 
      1 c  Hazelnuts (135 g)
      4 lg Egg whites
    1/2 c  Granulated sugar (100 g)
      6 oz Dark 70% chocolate; in
           - bite-size pieces
      1 c  Heavy cream or coconut
           - cream (240 ml)
      2 c  Strawberries; hulled, sliced
           - garnish
           Cocoa powder; for dusting
           - (optional)
 
  Set the oven @ 350°F/175°C. Line a large sheet pan with parchment.
  
  Set the hazelnuts on a large baking sheet and bake, shaking the pan
  every 5 minutes, until nuts are toasted and fragrant, about 10
  minutes. Once the hazelnuts have toasted, immediately transfer them
  to a kitchen towel and wrap them up tightly. Let sit, 2 minutes,
  then rub the hazelnuts in the towel between your palms to release
  their skins. Pluck out the toasted hazelnuts, transfer to a cutting
  board and roughly chop them. Let cool.
  
  Whip the egg whites in a stand mixer at medium speed just until
  soft, satiny peaks start to form, about 2 minutes. Next, slowly add
  the sugar and continue to beat until the mixture is shiny, with
  stiff peaks, another 2 to 3 minutes. (It is ready when you can turn
  the bowl upside down without having the egg whites fall.) Carefully
  fold the cooled nuts and chocolate into the meringue using a
  flexible spatula, then spoon it onto the lined sheet pan in a
  large, rustic circle that is about 9" wide.
  
  Bake for 10 minutes, then lower the oven temperature to 300°F/150°C
  and bake for 50 more minutes. Avoiding the urge to open the oven,
  turn the oven off and let the meringue cool in the oven, at least
  1 hour.
  
  Carefully move the meringue onto a serving plate. Just before
  serving, whip the cream and spoon it over the meringue. Top with
  sliced strawberries, dust with cocoa powder (if using) and serve.
  
  Recipe by Joan Nathan
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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