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Ingredients

• 1 1/2 cups  hazelnuts (7 ounces)
• 6   large egg whites, at room temperature
•   salt
• 1 1/2 cups  granulated sugar
• 2 teaspoons  pure vanilla extract
• 1/2 teaspoon  pure almond extract
• 1 cup  mini chocolate chips (6 ounces)
• 6 ounces  bittersweet chocolate, melted and cooled
• 3 cups  heavy cream
• 1/4 cup  confectioners' sugar
•   Chocolate shavings, for garnish

Description

This Extraordinary Dessert, Made With Crisp Chocolate-hazelnut Meringue And Whipped Cream, Is Simple To Make. But Pastry Chef Daniel Jasso Of Portland, Oregon's Genoa Restaurant Has Nicknamed It "the Beast," Because Slicing It Can Be Tricky

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