Delicate chocolate and nut pavlova

Ingredients for 6 servings:

• 80 g dark chocolate coating
• 75 g hazelnuts
• 2 egg whites
• Salt
• 100 g sugar, fine
• ½ tsp cream of tartar baking powder
• 1 tsp cornstarch
• 1 tsp white wine vinegar
• 200 ml whipped cream

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 40 minutes

Melt the chocolate coating over a hot water bath and allow to cool to lukewarm. Roast the nuts in a hot oven at 180°C for 10-12 minutes. Place the nuts on a tea towel, allow to cool for 5 minutes, rub off the skins, and chop finely. Set aside ⅓ of the nuts. Mark a circle (approx. 22 cm in diameter) on baking paper. Turn the paper over and place it on a baking tray. Beat the egg whites and a pinch of salt using the whisk attachments of a hand mixer or a food processor until stiff peaks form. Mix the sugar, baking powder, and cornstarch and add them in 4 batches, stirring for 30 seconds each. Briefly stir in the vinegar. Fold the remaining ⅔ of the hazelnuts into the stiff egg white mixture using a spatula. Then drizzle the lukewarm chocolate coating over the egg white mixture. Finally, carefully fold in the chocolate coating using a spatula. Pour the meringue mixture onto a baking sheet lined with baking paper and spread it into the marked circle. Bake in a preheated oven at 100°C (80°C fan oven) on the middle rack for 1 3/4 hours. Remove from the oven and allow to cool completely on the baking sheet. Shortly before serving, whip 200ml of cream until stiff and spread over the pavlova. Spoon over the chocolate sauce in stripes. Top the pavlova with fruit, if desired, sprinkle with the remaining hazelnuts, and serve.