Hazelnut Chocolate Meringue cake:
6 egg whites, whipped until peaky.
6 oz caster sugar, whipped in to the egg whites
+1 tsp of cream of tartar
+1 tbsp white vinegar
Toast in the oven 4oz of hazelnuts, rub off the skins and then finely grind (or buy pre-ground, whatever). Fold this into the meringue mixture.
I divided this mixture into three circles on to three pieces of baking parchment on baking trays (it needs to peel off easily afterwards, this is the best stuff.)
Bake in a cool oven, 130 degrees, up to 2 hours until golden and crisp. You could easily up the quantity of eggs and sugar and make them a bit thicker, these were quite thin, or make more layers, or whatever you fancy really. Turn off and leave to cool in to oven.
Whip 1/2 pint double cream and 2 tsp of caster sugar. Sandwich the meringues together. I put grated chocolate into each layer with the cream and then added a small handful of finely chopped hazelnuts on the top with more chocolate.
And now we have Independence Day on the telly, what more could we ask for.