Nougat and chocolate meringue torte

An airy and nutty dessert, easy to prepare and even easier to consume!

Recipe «Nougat and chocolate meringue torte» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 100g dark chocolate, coarsely chopped, 65g slivered almonds, toasted, 2 x 40g Europe Summer Roll bars, cut into 2cm pieces, 100g caster sugar, 2 egg whites , 300g ctn chocolate-flavoured cream, 150g double cream, Cocoa powder, to dust .

Ingredients:

• 100g dark chocolate, coarsely chopped 
• 65g slivered almonds, toasted 
• 2 x 40g Europe Summer Roll bars, cut into 2cm pieces 
• 100g caster sugar 
• 2 egg whites 
• 300g ctn chocolate-flavoured cream 
• 150g double cream 
• Cocoa powder, to dust 

Instructions

1. Preheat oven to 120C/100C fan forced. Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2. Combine the chocolate, almonds and Summer Roll bars in a bowl. Add 1 tbs of the sugar and toss to combine.
3. 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.
4. 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.
5. 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.