Dark chocolate and nut meringue torte

Preheat oven to 120°C. Grease and line base of a 20cm springform pan with baking paper.

Combine chocolate, walnuts, pistachios and pinenuts and 1 1/2 tablespoons of the sugar in a large bowl.

Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, and whisk until dissolved. Add chocolate mixture and use a metal spoon to gently fold.

Spoon into the prepared pan; smooth surface. Bake in preheated oven for 30 minutes or until dry and crisp to touch. Remove from oven and set aside to cool.

Carefully transfer the torte onto a serving platter. Spoon the cream over the top of the torte. Dust with cocoa powder and serve.