Chocolate heaven: Chocolate and hazelnut meringue torte

1. Preheat oven to very slow, 120°C. Lightly grease and line 3 oven trays with baking paper. Draw three 20cm circles on baking paper.
   
2. In a clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornflour and vinegar. Fold in hazelnut meal.
   
3. Divide meringue between circles and spread evenly with a palate knife. Bake for 25-30 minutes, until crisp.
   
4. Turn oven off. Allow to cool in oven, with door ajar, for at least 30 minutes.
   
5. Filling: In a small saucepan, combine chocolate, cream and coffee. Stir on low heat for 2-3 minutes until melted. Cool until spreadable.
   
6. Spread one meringue with 1/3 chocolate then 1/3 whipped cream. Repeat layers, finishing with cream. Sprinkle with toasted hazelnuts and a dusting of cocoa.

• It is important to use a clean, dry bowl and beaters to ensure optimum volume.
  
• Do not overbeat egg-whites before adding sugar as mixture will break down.