Torta Tre Monti

Ingredients

• 6 large egg whites (180g) 6 large egg whites (180g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) ground hazelnuts 1 cup (120g) ground hazelnuts
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 6 ounces (170g) dark chocolate, chopped 6 ounces (170g) dark chocolate, chopped
• 1 tablespoon instant espresso powder 1 tablespoon instant espresso powder
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 28g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Line three 9-inch (23cm) round cake pans with parchment paper.
2. 2.
   In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
3. 3.
   Gently fold in the ground hazelnuts, flour, and vanilla extract into the egg white mixture.
4. 4.
   Divide the batter equally among the prepared cake pans and spread it evenly.
5. 5.
   Bake for about 20 minutes or until the meringue layers are golden and crisp. Remove from the oven and let them cool completely.
6. 6.
   In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped dark chocolate and instant espresso powder. Stir until the chocolate is melted and the mixture is smooth.
7. 7.
   Place one meringue layer on a serving plate and spread a generous amount of the chocolate cream over it. Repeat with the remaining layers, finishing with a layer of chocolate cream on top.
8. 8.
   Dust the top of the cake with cocoa powder for an elegant finish.
9. 9.
   Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld together.
10. 10.
    Serve chilled and enjoy the heavenly flavors of Torta Tre Monti.

Treat your ingredients with care...

• Hazelnuts — Toast the hazelnuts before grinding them to enhance their flavor. Simply spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for about 10 minutes, or until fragrant. Let them cool before grinding.

Tips & Tricks

• Make sure the egg whites are completely free of any traces of yolk or grease to achieve the best meringue texture.
• Allow the meringue layers to cool completely before assembling the cake to prevent them from becoming soggy.
• For a more intense coffee flavor, dissolve the instant espresso powder in a small amount of hot water before adding it to the chocolate cream.
• To make the cake even more indulgent, you can add a layer of chopped toasted hazelnuts between the meringue layers.

Serving advice

Serve the Torta Tre Monti chilled for the best texture and flavor. It pairs wonderfully with a cup of freshly brewed espresso or a glass of sweet dessert wine.

Presentation advice

To create an elegant presentation, dust the serving plate with cocoa powder before placing the cake on it. You can also garnish the top of the cake with a few whole hazelnuts or chocolate shavings for an extra touch of sophistication.