Definitely not for those on a diet or watching their calorie intake, this is a truly decadent dessert for that special occasion.
2 large fresh egg whites – room temperature
1/2 tsp fresh lemon juice
50 grams Demerara sugar (grind until similar to caster sugar, sifted before using)
50 grams icing sugar, sifted
25 grams hazelnuts, ground
75 ml cold water
25 grams Demerara sugar
25 grams Green and Blacks organic cocoa
25 grams plain/dark chocolate, 70% cocoa solids – finely chopped
50 grams white caster sugar
50 grams hazelnuts, roughly chopped
100 ml double cream
Icing sugar and cocoa powder, to serve
- Heat oven to 120ºC or 248ºF.
- Line a baking tray with greaseproof paper.
- Whisk the egg whites with the lemon juice until soft peaks form, while whisking, add the Demerara, continue whisking until stiff, then add the icing sugar and hazelnuts.
- Gently fold in until just combined.
- Spoon rounds of meringue onto the baking tray, about 7 cm rounds.
- Bake for 1 hour 30 minutes, or until crisp on the outside but soft in the centre.
- Turn off the oven and leave undisturbed until the oven is cold.
- Place a small heavy bottomed saucepan onto a medium heat, add the caster sugar and allow to melt – when it turns a rich caramel colour, scatter the nuts around the pan, swirl around the pan then leave to caramelise – about one to two minutes.
- Pour onto the baking tray and leave to cool.
- Put the water, sugar and cocoa into a small saucepan, bring to the boil, while stirring.
- Put the chocolate into a heatproof bowl.
- Pour the syrup over the chocolate and leave to melt, whisk until smooth.
- Whisk the cream until soft peaks form.
- Chop the praline when cool.
- Stir the praline into the cream, setting about a quarter of the praline to one side.
- Sandwich three rounds of meringue together with some whipped cream, top with whipped cream and scatter over a little of the reserved praline, drizzle a little chocolate sauce over the top.