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Strawberry Hazelnut Torte Recipe

Strawberry Hazelnut Torte Recipe photo by Taste of Home

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"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."

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Strawberry Hazelnut Torte Recipe

Prep: 45 min. + chilling Bake: 30 min. + cooling

Yield: 10-12 Servings

45 30 75

Ingredients

4 egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract, divided
Dash salt
1-1/4 cups sugar
1/2 cup ground hazelnuts
6 ounces semisweet chocolate, chopped
1 teaspoon shortening
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
2-1/2 cups sliced fresh strawberries
Additional fresh strawberries, halved

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Trace two 8-in. circles 1/2 in. apart on the paper; set aside.
Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.
Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature.
To assemble, place one meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.
Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 247 calories, 14 g fat (8 g saturated fat), 41 mg cholesterol, 42 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Strawberry Hazelnut Torte in Taste of Home February/March 2003, p58

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed on Jun. 13, 2012 by gwashington1961

A terrific dessert for 'gluten free' guests. It will also be a wonderful treat for friends and family who enjoy meringues. Read the 'reviews' in-order-to pick up any necessary tricks. Follow every step in the directions - to avoid any errors. Very nice treat!

Reviewed on Feb. 14, 2010 by zook

This is an impressive dessert that looks fantastic and tastes incredible. I and several members of my family are gluten intolerant and this torte makes a great birthday "cake".

I suggest following the recipe exactly. The first time I made it, I tried to cut corners by folding the hazelnuts into the meringue before forming it into circles. That did not work out. I thought it might me something else I did wrong, and so I folded them in again on the second try. WRONG!!! It only worked on the third try, in which I followed the directions. Huh. This is a keeper!