Layered Chocolate Hazelnut Pavlova

• Condiments

  • 3 tbsp Hazelnut paste

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 2 tsp Cornstarch
  • 1 1/2 cup Icing sugar
  • 1 pinch Salt
  • 100 g Semi-sweet or dark chocolate

• Oils & Vinegars

  • 1 tsp Lemon juice or vinegar

• Nuts & Seeds

  • 50 g Hazelnuts
  • 1 Hazelnuts, whole

• Dairy

  • 700 ml Whipping cream

• Other

  • crispy chocolate balls or any other decoration
  • 6 Eggwhites, room temperature
  • pinch of slat

Found on useyournoodles.eu

Description

Ingredients

• 6 eggwhites, room temperature
• pinch of slat
• 1 1/2 cup icing sugar
• 1 tsp lemon juice or vinegar
• 2 tsp cornstarch
• 2 TBSP cocoa powder
• 100g semi-sweet or dark chocolate
• 200 ml whipping cream
• pinch of salt
• 1/2 L whipping cream, chilled
• 3 TBSP hazelnut paste (can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste)
• 50 g hazelnuts, chopped
• crispy chocolate balls or any other decoration
• whole hazelnuts

Directions

• Chocolate meringue: Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray. Beat eggwhites and a pinch of salt until stiff but not dry. Then add icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy. Add cocoa powder and fold it in gently, keeping some streaks of dark brown. Spread the meringue evenly into the two circles. Move into the oven and reduce the temperature to 120°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre. Turn the oven off, open the door slightly and leave in the oven to cool overnight. Chocolate Ganache: Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesnt boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake. Whipped Hazelnut Cream: Whip the cream until its almost stif, but not buttery, then add the hazelnut paste and gently whip just a little more. Assembly: Place one meringue on a cake stand, gently add half of the ganache on top, add half of the whiped hazelnut cream and half of the chopped hazelnuts. Continue with another layer of meringue, ganache (save a couple of tablespoons for decoration), whipped cream and chopped hazelnuts. Place whole hazelnuts, crispy chocolate balls and drizzle with the rest of the ganache. Refrigerate before serving.