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 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

The Instruction of nougat and chocolate meringue torte

• preheat oven to 120c 100c fan forced grease the base and side of a 20cm base measurement springform pan and line with baking paper
• combine the chocolate almonds and summer roll bars in a bowl add 1 tbs of the sugar and toss to combine
• use electric beaters to beat the egg whites in a clean dry bowl until firm peaks form gradually add the remaining sugar 1 tbs at a time beating well after each addition until sugar completely dissolves and mixture is thick and glossy
• add the chocolate mixture to the meringue and gently fold with a metal spoon spoon into the prepared pan and smooth the surface bake for 30 minutes or until meringue is dry to touch remove from oven and set aside to cool completely
• carefully transfer the torte to a serving plate gently marble the chocolate cream and double cream together in a bowl top torte with the cream mixture and dust with cocoa powder to serve

Nutritions of Nougat And Chocolate Meringue Torte

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