Australian Table
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line base and sides of two 20cm sandwich cake pans with baking paper.
2.Beat eggwhites using an electric mixer until firm peaks form. Add 1 cup of sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla and vinegar and beat for 20 seconds.
3.Gently fold through hazelnuts. Divide mixture evenly into prepared pans, smoothing top with a spatula. Bake for 35 minutes, until pale golden and firm. Cool in pans before turning out.
4.Meanwhile, place chocolate and 1/2 cup water in a saucepan on low heat and stir until melted. Add remaining sugar and 3/4 cup water and stir until dissolved. Simmer for 10 minutes, until thickened. Remove from heat and cool.
5.Whip cream and stir through 1/4 cup of chocolate sauce. Spread onto one meringue round and top with other round.
6.Cover and refrigerate overnight or for at least 1 hour. Dust with icing sugar. Serve cut into wedges drizzled with remaining sauce.
Keep an eye on this cake as it nears the end of baking -the hazelnuts have a high oil content, which means it can burn more readily.
Note
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