chocolate and hazelnut daquoise

Ingredients

Meringue
50g crushed hazelnuts toasted and skinned
4 large egg whites
225g caster sugar
Chocolate cream
100g plain chocolate
150ml crème fraiche
150ml double cream

Method

oven 110oc
whip egg whites with sugar until stiff fold in hazelnuts spread over tray and bake for 2 hours leave to cool in the oven
melt the chocolate add the creme fraiche and whip the cream and fold in
Layer up meringue, cream, meringue , cream, meringue

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