Denise says:
This is an awesome combination – marshmallows, chocolate and toasted hazelnuts. It looks extremely inviting so use when you have a big crowd as it makes a big cake. You can freeze without the cream topping. You can make this dessert parev. The brands available at present include Rich’s, Eden and Ungers.
Preparation Time: 30 minutes plus cooling
Cooking Time: 30 minutes
Serves: 8
Ingredients:
100g hazelnuts~
200g plain chocolate – broken into pieces
100g margarine
5 eggs – separated
170g caster sugar
2 tablespoon fine matzah meal or cake meal
1 tablespoon ground cinnamon
~
Topping
300ml whipping cream
125g mini pink and white marshmallows
2 tablespoons hazelnuts – reserved
Method
1) Grease and line a 23 cm spring form baking tin with baking parchment paper.2) Preheat the oven to 200 C/ 400 F/ Gas mark 6.
3) Place the hazelnuts on an oven tray and toast for about 10 minutes until golden. Remove and set aside. When cool roughly chop and reserve 2 tablespoons for the topping.
4) Put the chocolate and margarine in a bowl set over saucepan of gently simmering water. Remove the heat when melted.
5) Whisk the egg whites in a large bowl until thick, then gradually add the sugar a tablespoon at a time until thick and glossy.
6) Add the egg yolks into the warm chocolate and margarine mixture. Stir in the matzah meal, cinnamon and toasted hazelnuts.
7) Add the egg whites a tablespoon at a time to the chocolate mixture. Combine well.
8) Pour the mixture into the prepared cake tin.
9) Reduce the oven temperature to 180 C/ 350 F/ Gas mark 4.
10) Bake the cake for 25 -30 minutes or until well risen and the centre only just set.
11) Whip the cream until thick.
12) Remove the torte from the tin, discarding the baking parchment paper.
13) When cool add the cream and decorate with mini marshmallows and the reserved toasted hazelnuts.