CHOCOLATE, FIG & HAZELNUT MERINGUE TORTE
(Gluten free)
With a crisp outer and decadent rich interior, this dessert will add definite dazzle to your Christmas table. INGREDIENTS
METHOD
6 large free range egg whites room temp we use local Manuka Hill FR eggs
Set your oven to 180°C. Grease a 23-25cm spring form tin and line the base with baking paper.
225g caster sugar
Combine together the chopped nuts with the chocolate, figs and zest.
200g Belgian dark chocolate - min 70% (chopped or budlets) we use the Belcolade brand Finely grated zest of 1 orange 1 tsp pure vanilla essence 250gm dried figs chopped or sliced 150gm toasted local Uncle Joes or Nutt Ranch Hazelnuts - chopped (or use toasted local walnuts or almonds) 1 cup natural Greek yoghurt - we use Zany Zeus brand Date syrup, balsamic glaze or pomegranate molasses
36
November 2019
Whip the egg whites until stiff peaks form, then add the sugar slowly while still beating. Whisk until thick and glossy and sugar is dissolved. Fold in nut/chocolate mix, and vanilla essence. Spoon into prepared tin and bake until golden brown on top. When ready to serve spread the top with yoghurt and drizzle with either date syrup, balsamic glaze or pomegranate. Delicious served with fresh local berries in season. If you wish to make this a dairy free dessert then serve with coconut yoghurt or coconut whipping cream (we recommend the Natures Charm brand).
