Yesterday I mentioned attempting my strawberry hazelnut Torte. I’ve made this 4 or 5 times and has usually turned out amazing, possibly even “O” worthy. This weekend, as I wanted a special lighter treat, I added it to the menu for Mother’s day.
I made the meringue for the top and bottom layers and started preparing the chocolate and whipped cream. The meringue was supposed to cook for 30 + minutes and get lightly browned and puffy. Well in 10 minutes it was flat and burnt. Not exactly sure what happened, still getting fully accustomed to using a gas oven. Either way I wasn’t about ready to try again Saturday night. On one of my amazingly calm moments (seriously, this even amazed Hubs at how calm I stayed), I decided I wouldn’t let the situation get the best of me and used my melted chocolates to make chocolate dipped strawberries. Then used my whipped cream to make little frozen decorations for the plate the next day. Turned out amazing and delicious. Pretty sure I ate way to many, but I forgot how scrumptious chocolate dipped strawberries are!
Anyways, Here is the recipe for the Torte and some of the pictures of the process. Not sure what happened this last weekend, generally it bakes up amazingly and will have everyone praising your fabulous kitchen skills. Hope your oven likes you better than mine did! 🙂
- 4 egg whites
- 1 tsp white vinegar
- 1 tsp vanilla extract
- dash of salt
- 1/4 c. sugar
- 1/2 c. ground hazelnuts
- 6 oz. semi sweet chocolate squares
- 1 tsp shortening
- 1 1/2 c. whipping cream
- 1/3. cup confectioners sugar
- 2 1/2 c. sliced strawberries
- Place egg whites in large mixing bowl; let stand at room temperature for 30 minutes.
- Line a baking sheet with parchment paper, trace 2 8 inch circles and set aside.
- Add vinegar, 1/2 tsp vanilla and salt to egg whites; beat until soft peaks form.
- Add sugar, 1 tbsp at a time; beating until stiff peaks form.
- Spread the mixture over the paper circles.
- Sprinkle with hazelnuts, cut through with knife to swirl.
- Bake at 375 for 30-35 minutes or until lightly browned (watch carefully should be thick and fluffy!)
- Cool and store in an airtight container.
- In pan over low heat melt chocolate and shortening until smooth; cool to room temperature.
- To assemble, place one meringue flat side down on serving plate.
- Spread with half of the chocolate.
- In mixing bowl, beat cream until it begins to thicken.
- Add confectioners sugar and remaining vanilla; beat until stiff peaks form.
- Spread half over the chocolate layer.
- Arrange strawberries.
- Spread the flat side of the second meringue with melted chocolate.
- Place chocolate side down over the strawberries.
- Spread with remaining whipped cream.
- Refrigerate for up to 4 hours before serving.
- Garnish with halved strawberries.
Even though I don’t have a final picture I think you get the idea. So a great recipe if you feel up for conquering the meringue. And just remember if your meringue falls flat you can always make chocoate covered strawberries. I don’t think anyone will mind to much!
We’re halfway through the week! Keep pulling for Friday!
Did you ever have a recipe that bombed? Were you able to turn it into something else amazing? What are your “back up” recipes?
Linking up to Rhoda’s Recipe Party!