- TM 31
Ingredients
hazelnut meringue
- 8 Egg Whites at room temp
- 200 g hazelnuts
- 330 g raw sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornflour
- 1 teaspoon cinnamon
- Cacao or Dutch Cocoa, to decorate
chocolate ganache
- 440 g good quality dark chocolate
- 250 g pure cream
- 30 g creme de cacao liquer
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
preheat oven 150c
separate 8 egg whites
TIP: no yolks at all! have a separate bowl for accients and yolks handy
place 200h hazelnuts into bowl
"Closed lid" press turbo 2 timesTIP: you want the hazlenuts to be a bit chunky - not flour
spead on tray lined with baking paper and pop in oven for 5 minutes
clean bowl with butterfly in place:
250g white vinegar
750g water
1tbsp bicarbonate of soda
juice of 1/2 a lemon
10min/Varoma/speed 1
rinse and dry with a clean towel
while the bwol is cleaning trace circles on the back side of baking paper. (x3) 20cm for one big cake or (x
14cm for two smaller cakes
mill 330g raw sugar 10 sec/speed 9
set a side
rise bowl and dry with clean tea towel
insert butterfly, add 8 egg whites and 1/2t of cream of tartar
whip 3 min/50 deg/speed 3.5
reset 4 min/50 deg/speed 3 and add sugar through top 1 T at a time. when finished add 1T corn flour and 1t cinnamon and mix 10 sec speed 3
transfer to a bowl and gently fold in hazelnuts
spread meringue onto circles and smooth out to 2.5 thick. Bake 1 hour, 15 minute or until lightly golden and crisp. Remove from oven, transfer to wire racks and allow to cool.
place 440g dark chocolate into mixing bowl and grate 10 sec / speed 8
scrape down sides of bowl
and add 250g cream and 30g creme de cacao liquer and melt 2.5 min / 50 degrees / speed 3. Pour into a bowl and pop into the fridge to set
after ganache has set...
pop backing to the bowl with the butterfly and whip 1 min / speed 3
spread ganache on a meringue
repeat and stack
repeat and stack
finish with a meringue and cocoa powder
hazelnut meringue
chocolate ganache
Tip
recipe taken from Elle Cuisine Winter 2000 #07 and changed a bit to suit being made in the Thermomix.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi, I've just attempted to make this, but my egg whites flopped once the sugar was finished being added. Any suggestions??? My egg whites were at room temp, the bowl was clean and dry etc.... They rose well initially, it was after I added the sugar (gradually) that they flopped. Help!
I made this Xmas day but rather use the chocolate sauce I used cream, raspberrie, blueberriEs and strawberrie, it was lovely and easy.
Ange
glad you liked it
Ashley Jane Casey
Ashleyjanecasey@hotmail.com
So yummy!
Absolutly delicious and worth all the effort.