Sprinkle the chocolate chips evenly over both torte layers, then repeat with the ¾ cup hazelnuts. To prepare the meringue, beat the egg whites with an electric mixer in a large, grease-free bowl ...

Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set ...

You’ll find, among others, “Topfen Torte Lemon ... chocolate mousse and nut meringue, “French Kiss” combining white chocolate fudge, coffee mousse and hazelnut cream, cheesecake ...

The torte will keep for up to three days without ... and continue to beat until the meringue is glossy and forms firm peaks. Remove the bowl from the mixer and fold in the orange zest and the ...

Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture ... For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur ...

I first stumbled upon an old-fashioned blitz torte, a German layer cake traditionally filled with custard and topped with meringue, when researching recipes for my second cookbook, “The Vintage ...

In its simplest form, meringue is a combination of sugar and whipped egg whites. In this recipe, I add Frangelico, a hazelnut liqueur from Northern Italy. The hazelnut makes it a little exotic but ...

Meringue-topped cakes filled with whipped ... my door with all manner of elaborate confections — a Sacher torte, a chocolate-hazelnut cake, assortments of Viennese Christmas cookies, and a ...

Remove the meringue from the oven and turn it hazelnut-side down on to some baking parchment. Remove the paper from the base of the meringue and allow to cool for 10 minutes. Spread the whipped ...

Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should ...