Ingredients:
Meringue
6 egg whites
300g sugar
3 tbs cocoa powder
150g toasted, shelled and broken hazelnuts
1 tsp sherry vinegar
50g grated 70% cocoa solid choccy
Filling
400ml cream whipped with 1 vanilla pod and tbs sugar
Sauce
200g chocolate hazelnut spread
100g butter
200ml double cream
30ml hazelnut liqueur
Method:
1. Preheat oven to 180
2. Beat egg whites until stiff peaks, then whisk in sugar 1 tbs at a time
3. Gently fold in the choc, cocoa, vinegar and nuts
4. Spoon onto greaseproof paper on a tray
5. Put into the oven and turn down to 150C immediately, then bake for about 45 minutes. Should be hard on the outside, chewy in the middle
6. Sauce – gently heat all the ingredients together, stirring occasionally
7. Serve 2 meringues with cream in the middle and sauce over the top
