Chocolate-Hazelnut Schaum Torte

By Joan Nathan

Published April 16, 2024

Chocolate-Hazelnut Schaum Torte
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
About 2 ¾ hours
Prep Time
15 minutes
Cook Time
About 1 ½ hours, plus at least 1 hour cooling
Rating
4(95)
Notes
Read community notes

Ever since I can remember, my mother made a meringue topped with strawberries for Passover dessert, though it always seemed too sweet to me. When visiting my son’s in-laws in Copenhagen, I was so pleased to be served nearly the same meringue as my childhood, but this time studded with roasted hazelnuts and chunks of bittersweet chocolate, cutting its sweetness. Now my family's Passover tradition continues in this updated recipe adapted from my new cookbook, “My Life in Recipes” (Alfred A. Knopf, 2024). It works well throughout the year, especially for gluten-free guests (see Tip if you will be cooking it in a humid environment). You can even make this dish dairy-free by using coconut cream in place of the heavy cream. Excellent for any celebration, this dessert feels quite fancy but involves little effort.

Featured in: At Passover, the Only Constant Is Changing Recipes

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Ingredients

Yield:8 to 10 servings
  • 1cup/135 grams hazelnuts
  • 4large egg whites
  • ½cup/100 grams granulated sugar
  • 6ounces dark 70 percent chocolate, cut into bite-size pieces (about 1 heaping cup)
  • 1cup/240 milliliters heavy cream or coconut cream
  • 1 to 2cups strawberries, hulled and sliced, for garnish
  • Cocoa powder (optional), for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

303 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 5 grams protein; 31 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Line a large sheet pan with parchment.

  2. Step 2

    Set the hazelnuts on a large baking sheet and bake, shaking the pan every 5 minutes, until nuts are toasted and fragrant, about 10 minutes. Once the hazelnuts have toasted, immediately transfer them to a kitchen towel and wrap them up tightly. Let sit, 2 minutes, then rub the hazelnuts in the towel between your palms to release their skins. Pluck out the toasted hazelnuts, transfer to a cutting board and roughly chop them. Let cool.

  3. Step 3

    Whip the egg whites in a stand mixer at medium speed just until soft, satiny peaks start to form, about 2 minutes. Next, slowly add the sugar and continue to beat until the mixture is shiny, with stiff peaks, another 2 to 3 minutes. (It is ready when you can turn the bowl upside down without having the egg whites fall.) Carefully fold the cooled nuts and chocolate into the meringue using a flexible spatula, then spoon it onto the lined sheet pan in a large, rustic circle that is about 9 inches wide.

  4. Step 4

    Bake for 10 minutes at 350 degrees, then lower the oven temperature to 300 degrees and bake for 50 more minutes. Avoiding the urge to open the oven, turn the oven off and let the meringue cool in the oven, at least 1 hour.

  5. Step 5

    Carefully move the meringue onto a serving plate. Just before serving, whip the cream and spoon it over the meringue. Top with sliced strawberries, dust with cocoa powder (if using) and serve.

Tip
  • If you live in a humid environment, your meringue is more likely to weep. To avoid this, stir 1 teaspoon potato starch or cornstarch into the sugar before slowly adding it to the egg whites.

Ratings

4 out of 5
95 user ratings
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Private Notes

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Cooking Notes

Pups

Use a nine inch template, like the bottom of a springform pan to trace a circle on the parchment before spreading g the meringue. Makes things easier.

cheching

Pavlova can definitely be made ahead of time. Just store it in an airtight container at room temperature - even better with a silica gel packet to keep any unexpected humidity at bay. Top with whipped cream and fruit right before serving. Good luck!

Sandy

6 ounces works out to 170 grams, for the chocolate

m.

I've been making a recipe from the 50's that calls for chopped pecans. the meringue, made in a greased pie plate, when cool is filled with whipped cream into which melted or shaved chocolate is added. yum.

SherryLeigh

This is a fantastic recipe. The only issue is the speed and whipping time of the egg whites. Needs much longer and faster. We loved the end result.

KateNW

Could almonds be used in place of the hazelnuts?

Michele SF

I used pecans, and cut down the sugar to 1/3 cup based on another reader's comment about the cake being overly sweet. The meringue looked great going into the oven, but was not as crisp as I would have liked even though it was evenly light brown.

SandyD

Followed recipe exactly. Easy. Everything worked perfectly. First time I have ever cooked a meringue. Didn't fret about getting every last bit of skin off the hazelnuts. Tasty but too sweet for our and our guests' tastes. NEXT time will increase hazelnuts to 1 1/4 cups and cut chocolate to 3/4 cup.

Sarah Z

Peeling pecans is super challenging. Advice wanted!

Eva

Made this for our second seder. Huge hit! Will definitely make again. A nice twist on my usual pavlova. I used almonds instead of hazelnuts because I prefer them.

FrenchTurk

This is a very tasty Passover dessert. I let the meringue sit in the cooling oven, door closed, for 2 solid hours and it came out very crispy-crunchy all the way through. Note that because the base is so dry, it is is prone to sliding around on the serving dish, which can make cutting slices a minor challenge!

KateNW

Could almonds be used in place of the hazelnuts?

SEP

My mother made this meringue crust with pecans. Always excellent!

SherryLeigh

This is a fantastic recipe. The only issue is the speed and whipping time of the egg whites. Needs much longer and faster. We loved the end result.

Cheryl

I have not yet made this but was wondering if anybody who has, has made it a day in advance?

Cece

Made meringue a day ahead. Let cool, placed on plate and wrapped top with plastic. Just assemble the rest before serving. Perfect.

Elise

Allergic to hazelnuts but the recipe sounds fabulous. Any suggestions for a substitute

Daniela

I think almonds would be suitable. Mum would often add sliced almonds to her pavlovas.

m.

I've been making a recipe from the 50's that calls for chopped pecans. the meringue, made in a greased pie plate, when cool is filled with whipped cream into which melted or shaved chocolate is added. yum.

Pups

Use a nine inch template, like the bottom of a springform pan to trace a circle on the parchment before spreading g the meringue. Makes things easier.

Sandy

6 ounces works out to 170 grams, for the chocolate

cheching

Pavlova can definitely be made ahead of time. Just store it in an airtight container at room temperature - even better with a silica gel packet to keep any unexpected humidity at bay. Top with whipped cream and fruit right before serving. Good luck!

Cheryl

Thank you so much!!!

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Credits

Adapted from “My Life in Recipes” by Joan Nathan (Alfred A. Knopf, 2024)

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