6 egg whites
2 cups Chelsea Caster Sugar
1 1/2 cups chopped hazelnuts (skin removed)
48 small plain water crackers crushed to crumbs (e.g.. Plain Snax)
300 ml cream
1/2 cup chopped dark chocolate
1/4 cup extra chopped hazelnuts

Beat egg whites until stiff. Gradually add Sugar a spoonful at a time until thick and glossy. Fold in hazelnuts and biscuit crumbs. Spoon onto 2 baking-paper-lined well-greased 23cm spring form cake tins. Bake for 30-40 minutes at 160°C until crisp and dry.

Cool in the tine and then carefully remove and fill with whipped cream. Spread more cream over the top and sprinkle with the chopped chocolate and extra chopped hazelnuts.


Jo Seagar’s Tips: To remove hazelnut skins, place nuts in an oven dish, such as a small roasting pan. Bake at 180°C for 8-10 minutes. Tip into a clean tea-towel and rub of the skins.