There were around 26 women packed into my house (lucky we have moved to a bigger house) and they got to sample at least nine different sweet treats while they perused the Tupperware catalogue.
I think that Sami made the prettiest and tastiest treats. Out of the five desserts that I created my favourite was the Chocolate and Hazelnut Torte.
Here is the recipe if you want to give it a try for yourself. It is surprisingly easy. It is just getting the meringue right which can sometime be a bit tricky.
Chocolate and Hazelnut Torte
6 egg whites
pinch of salt
1 1/2 cups caster sugar
300g hazelnuts, chopped
300g dark chocolate
250ml thickened cream
2 tbs icing sugar
100g of dark chocolate
80ml of thickened cream
1. Preheat oven to 160 degrees. Using a pencil, draw a circle around a bread plate on three sheets of baking paper and grease each sheet. Turn the paper pencil side down on a tray. This circle is your guide for spreading the meringue mixture.
2. To make the meringue, place egg whites, salt and a few spoonfuls of sugar into the bowl of electric mixer. Whisk until soft peaks appear. Reduce speed to medium and a the rest of the sugar one spoonful at a time. Then increase speed to high again for 5 mins until you have a lovely glossy and thick meringue.
3.Chop the chocolate and the hazelnuts and mix into the meringue mixture. Spread a third of the mixture evenly onto each of the baking paper circles (on a tray). Bake for 45 minutes or until firm and lightly golden. Leave to cool on the trays.
|Best not to use the very bottom of the oven...|
|because this can happen..but nothing that some scraping couldn't save|
4. Make the filling by beating the thickened cream and mascarpone until soft peaks form (make sure they are there or this will happen). Sift in the icing sugar and beat again until it is smooth and has stiff peaks.
|Filling fail on the right :(|
5. When you are ready to assemble, make the glaze by combining the chocolate, cream and butter in a pyrex bowl over simmering water. Stir until melted and combined then remove and cool slightly.
6. To assemble, place one meringue layer on a serving plate, spread half the filling, then place your second meringue layer on the top , then the remaining filling and top with your prettiest meringue layer. Finally drizzle with glaze and enjoy!
What have you been cooking this week?
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