Pavlova with Chocolate Hazelnut Cream

FOR THE MERINGUE: Preheat oven to 250 degrees F. Line a baking sheet with parchment or waxed (greaseproof) paper. In a large bowl beat the egg whites until stiff but not dry. Add 1/2 cup of the sugar and beat until it completely dissolves. Continue beating and adding the remaining sugar until combined.

Using a spatula, shape the meringue into two 8-inch rounds on the prepared baking sheet. Make a dip in the center of one (for the bottom layer) and a peak in the center of the other (for the top layer).

Bake the meringues for 10 minutes. Reduce the heat to 225 degrees F and bake for another 45-50 minutes, until meringues are dry and sound hollow when gently tapped. Remove from the oven and allow meringues to cool on a wire rack.

FOR THE CHOCOLATE HAZELNUT CREAM: Fold together the whipped cream, ground hazelnuts and half of the melted chocolate. Spread the bottom round of the meringue with the cream mixture and top with the remaining meringue round. Drizzle with with remaining chocolate and sprinkle with chopped hazelnuts.