Chocolate Date Hazelnut Meringue Torte
Indulge in the luxurious layers of this Chocolate Date Hazelnut Meringue Torte, a show-stopping dessert that combines crisp hazelnut meringue, velvety chocolate ganache, and naturally sweet date caramel. Perfectly balanced with a hint of sea salt, this gluten-free recipe delivers a medley of textures and flavors in every bite. The airy meringue layers, delicately folded with finely ground hazelnuts, pair beautifully with the richness of dark chocolate and the creamy smoothness of blended Medjool dates. Finished with a garnish of toasted hazelnuts and cocoa powder, this elegant treat is ideal for special occasions or as a centerpiece for dessert lovers. With its impressive presentation and irresistible taste, this torte is guaranteed to be a crowd-pleaser!
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Ingredients
- 4 large Egg whites
- 200 g Granulated sugar
- 150 g Hazelnuts, finely ground
- 1 tbsp Cornstarch
- 200 g Dark chocolate, chopped
- 150 ml Heavy cream
- 200 g Medjool dates, pitted
- 120 ml Hot water
- 1 pinch Sea salt
- 50 g Hazelnuts, toasted and chopped (optional for garnish)
- 1 tbsp Cocoa powder (optional for dusting)
Directions
Step 1
Preheat the oven to 150°C (300°F) and line two baking trays with parchment paper. Draw two 8-inch (20 cm) circles on the parchment as a guide for the meringue layers.
Step 2
In a clean, grease-free bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, whipping continuously until the meringue is stiff and glossy.
Step 3
Gently fold in the ground hazelnuts and cornstarch with a rubber spatula, taking care not to deflate the meringue.
Step 4
Divide the meringue mixture evenly between the two prepared circles, spreading it out to the edges. Bake for 1 hour and 30 minutes, or until the meringues are crisp and easily lift off the parchment. Cool completely on a wire rack.
Step 5
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy. Allow to cool to room temperature until slightly thickened.
Step 6
For the date caramel, place the pitted dates in a heatproof bowl and pour hot water over them. Let soak for 10 minutes, then transfer the dates and soaking liquid to a blender. Blend until smooth and creamy. Add a pinch of sea salt and blend again. Set aside.
Step 7
To assemble the torte, place one meringue layer on a serving plate. Spread half of the date caramel over the top, followed by half of the chocolate ganache. Repeat the layers with the second meringue disc, remaining date caramel, and chocolate ganache.
Step 8
If desired, garnish the top of the torte with chopped toasted hazelnuts and a light dusting of cocoa powder.
Step 9
Refrigerate the torte for at least 1 hour before serving to allow the layers to set. Slice and enjoy!
Nutrition Facts
| Serving size | (1216.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4274.4 |
| Total Fat 234.0g | 0% |
| Saturated Fat 77.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 150mg | 0% |
| Sodium 491.4mg | 0% |
| Total Carbohydrate 519.8g | 0% |
| Dietary Fiber 49.0g | 0% |
| Total Sugars 391.0g | |
| Protein 56.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 496.1mg | 0% |
| Iron 35.1mg | 0% |
| Potassium 4185.5mg | 0% |
Source of Calories