No liquer ,but you really do not need it ."
Hazelnut Torte
MAKES LARGE DESSERT
6 egg whites
2 cups Chelsea caster sugar
1 1/2 cups chopped hazelnuts (skin removed)
48 small plain water crackers crushed to crumbs
(eg. Plain Snax)
300 ml cream
1/2 cup chopped dark chocolate
1/4 cup extra chopped hazlenuts
Beat egg whites until stiff. Gradually add sugar
a spoonful at a time until thick and glossy.
Fold in hazlenuts and biscuit crumbs.
Spoon onto 2 baking-paper-lined well-
greased 23cm springform cake tins.
Bake for 30-40 minutes at 160°C until
crisp and dry.
Cool in the tin and then carefully remove
and fill with whipped cream.
Spread more cream over the top and sprinkle
with the chopped chocolate and extra
chopped hazelnuts.
JO SEAGAR’s TIPS
To remove hazelnut skins, place nuts in
an oven dish, such as a small roasting pan.
Bake at 180°C for 8-10 minutes.
Tip into a clean tea-towel and rub of the skins.
Ground nuts
If you’re making a recipe that calls for
ground nuts, grinding them with a little
of the sugar from the recipe will keep
them from becoming too sticky and oily.
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