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Chocolate and Chestnut meringue gateau
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Grease and line 3 20.5cm / 8ins sandwich tins now grind the hazelnuts up until very fine. In a large bowl put the egg whites and whisk until very stiff. Beat in half the sugar until the meringue is glossy. Fold in the rest of the sugar with the hazelnuts. Spoon the mixture evenly into the tins. Bake in a oven at 180c or 350f gas 4 for 35 to 40 mins until crisp. Turn out onto a wire rack, peel off the lining paper carefully. leave to cool. Break the chocolate into pieces and place in a bowl over a pan of hot water. Simmer and then add the rum. When the chocolate is melted remove from the heat, gradually blend in 225g / 8ozs of the chestnut puree. Put one meringue round, soft side uppermost on a serving plate Spread half of the chocolate and chestnut mixture on top. Then place another meringue on top crisp side uppermost. Spread with the remaining mixture then place the last meringue on the top. Whip the cream and spread all over the gateau reserving 30ml / 2 tablespoons of the cream. Blend the remaining chestnut puree and cream. Then pipe it round the edge and decorate with chocolate chill in the fridge.
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