HAZELNUT, CHOCOLATE & LIME TORTES

This is a Floriditas counter favourite. It looks like you’ve spent hours, but in fact it’s very easy – very little work for a lot of glam.

Instructions

1.	Line nine muffin tins with Texas-size muffin papers.
2.	To make the tortes, beat the egg whites to stiff peaks.
3.	Add the sugar and continue beating until stiff and glossy.
4.	Use a large metal spoon to fold in the chocolate, nuts and lime zest.
5.	Divide the mixture evenly between the nine moulds.
6.	Bake at 150°C fan for 40 minutes. Allow to cool.
7.	When cool remove the papers and turn upside down.
8.	To make the ganache, melt the chocolate, lime juice and water together over a pot of simmering water, stirring as it melts then beat until smooth.
9.	It looks a hot mess but will come together.
10.	Allow to cool until thick, then put a spoonful on top of each torte and sprinkle with toasted hazelnuts and zest.