Chocolate-Hazelnut Schaum Torte

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.