1 cup hazelnuts (140g), toasted (See Tip)
6 egg whites
1 ½ cups caster sugar
150g dark cooking chocolate, chopped
2 tablespoons thickened cream
250g block cream cheese, chopped, at room temperature
½ cup firmly packed brown sugar
1/3 cup coffee-flavoured liqueur
2 ¼ cups thickened cream
150g dark cooking chocolate, melted
½ cup hazelnuts, toasted, coarsely chopped
Trace a 20cm circle on two sheets of baking paper. Place paper, trace-side down on two greased oven trays.
Process hazelnuts in a food processor until finely chopped.
Beat egg whites in a large bowl of an electric mixer until foamy. Beat in sugar, 1 tablespoon at a time, beating well after each addition and scraping down side of bowl with a rubber spatula occasionally. Beat for a further 6 minutes, or until sugar is dissolved and mixture is smooth and glossy. Fold in hazelnuts.
Divide evenly between traced circles. Spread to edges.
Cook in a slow oven (150C) for about 1 hour and 15 minutes, or until dry and firm to touch. Remove. Cool on trays.
Place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Spread evenly over meringue rounds. Refrigerate on trays for about 20 minutes, or until just set.
To make coffee cream, beat cream cheese and sugar in a large bowl of an electric mixer until smooth. Add liqueur and cream. Beat until soft peaks form.
Sandwich meringues together, chocolate-side up, with half the coffee cream on a serving plate. Top with remaining coffee cream. Cover loosely with plastic wrap. Refrigerate for 6 hours, or overnight.
To make hazelnut bark, grease an oven tray and line with baking paper. Spread chocolate thinly into a 20cm x 25cm rectangle over prepared tray. Sprinkle with hazelnuts. Refrigerate until set. Break into pieces.
To serve, decorate top with hazelnut bark.