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