Sunbeam MX001 manual After Dinner continued, Hazelnut & Cashew Torte, Topping, Pavlova

After Dinner (continued)

Hazelnut & Cashew Torte

6 egg whites

4 egg yolks

3/4 cup nutella

100g dark chocolate, melted

1/2 cup plain flour

100g hazelnut meal

1/2 cup crushed cashews

Topping:

250g dark chocolate melted

250g cream heated

100g whole hazelnuts, toasted, skins removed

100g whole cashews, toasted

1.Preheat oven 160°C. Grease and line 20cm round cake tin.

2.In the large Mixmaster bowl whisk egg whites until stiff peaks form, on very High speed (10-12). Remove from bowl and set aside.

3.Using the large Mixmaster bowl once again, beat egg yolks, nutella and 100g melted chocolate together on Medium speed (5). Add flour, hazelnut meal, crushed cashews and fold in the egg whites using Low speed (1-3).

4.Pour into the prepared cake tin and bake 40-45 minutes.

5.Allow to cool in pan for 10 minutes before removing cake from pan and cool on a wire rack.

6.Combine the melted chocolate and heated cream together. Stir until smooth and allow to cool. As mixture cools it will become thick and glossy.

7.Spoon topping over the cake. Top with cashews and hazelnuts. Serve in thin wedges.

Pavlova

6 egg whites

11/2 cups caster sugar

3 teaspoons vinegar

11/2 tablespoons cornflour

3/4 teaspoon vanilla extract

1.Preheat oven to 120°C. Grease and flour 30cm round tray.

2.Using the large Mixmaster bowl ensuring that it is dry and clean, whip the egg whites until stiff on very High speed (10-12).

3.On very High speed (10-12) gradually add the sugar, a teaspoon at a time to start. Beat well between each addition. As mixture thickens add the sugar more quickly. This should take approximately 8-10 minutes mixing time.

4.Reduce to Low speed (1-2) and fold through vinegar, cornflour and vanilla. Continue mixing until mixture is stiff and glossy, approximately 8-10 minutes.

5.Spread half of the pavlova mixture onto a prepared tray. Pipe the remaining mixture to form a border.

6.Bake for 11/4 -11/2hours. If able, turn oven

off and allow to cool in oven overnight or for a few hours.

Serving suggestion:

Decorate as desired. Fresh cream and lots of fresh berries is my favourite. Sprinkled with icing sugar to finish off.

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