Choco­late meringue gateau

Period Living - - Recipes -

This recipe makes two lay­ers of meringue but you can dou­ble the in­gre­di­ents for a cel­e­bra­tion cake or to make in­di­vid­ual lit­tle meringues.

SERVES 6

2 or­ganic, free-range egg whites

125g ic­ing sugar

2 rounded tsp co­coa pow­der (I use Val­rhona)

For the choco­late and rum cream

30g best-qual­ity dark choco­late

1 tbsp Ja­maican rum

15g un­sweet­ened choco­late

1 tbsp dou­ble cream 300ml softly whipped cream

For the choco­late wafers

55g best-qual­ity dark choco­late

Pre­heat the oven to 150°C/gas mark 2.

1. Mark 2 x 19cm cir­cles on parch­ment pa­per. In a dry, clean and grease-free bowl put the egg whites and add 110g sieved ic­ing sugar all at once; whisk for about 10 min­utes un­til the mix­ture forms stiff, dry peaks. Sift to­gether the co­coa and the re­main­ing 15g sieved ic­ing sugar and fold in gen­tly. Spread into cir­cles with a pal­ette knife and bake im­me­di­ately in the oven for 45 min­utes or un­til just crisp. Leave to cool com­pletely then peel off pa­per.

2. Mean­while, very gen­tly melt the choco­late with the rum and 1 ta­ble­spoon of cream, in a bowl over sim­mer­ing water. Cool, then add 2 ta­ble­spoons of whipped cream into the choco­late. Mix well, then fold that into the re­main­ing softly whipped cream; don’t stir too much or it may cur­dle.

3. To make the choco­late wafers, melt the choco­late in a bowl over barely sim­mer­ing water. Stir un­til quite smooth. Spread on a non-stick bak­ing mat or heavy bak­ing tray. Put into a cold place un­til stiff enough to cut into square or di­a­mond shapes.

4. Sand­wich the two meringue discs to­gether with most of the choco­late and rum cream and add rosettes on top. Dec­o­rate with the choco­late wafers and a sprin­kling of co­coa. ➤

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