Recipe Centre

Gooey chocolate stack

Ingredients
MERINGUE DISCS
6 large egg whites
300 g castor sugar
45 ml cocoa powder
5 ml red wine vinegar
CRÈME PATISSIÈRE
6 large egg yolks
100 g castor sugar
30 ml cocoa powder
30 ml cake flour
300 ml milk
300 ml double cream
100 g dark chocolate, melted
5 ml vanilla essence
20 g pistachios, chopped

Method:
Preheat the oven to 140 °C.
Line the baking sheets with greaseproof paper and draw a 20 cm diameter circle on each one.
Whisk the egg whites until stiff, then add the sugar a spoonful at a time, beating in well after each addition.
Sprinkle over the cocoa and vinegar and then fold in gently.
Divide the meringue between the 3 circles, spreading evenly.
Cook for 1 hour, turn off the oven, leaving the meringues in until cool.
CRÈME PATISSIÈRE:
Beat egg yolks and sugar together, then add cocoa and flour, whisking well.
Warm the milk and cream in a saucepan, then, whisking, pour this onto the eggs and sugar before pouring everything back into the saucepan on the heat and, stirring constantly, bring it to the boil.
When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla. Let it cool.
You can stop it forming a skin either by covering with buttered baking paper or greaseproof paper or by sieving a layer of icing sugar over.
To assemble the cake, place one of the meringue discs on a flat plate and spread with a third of the chocolate cream, then carry on layering.
Scatter over the chopped pistachios.

Recipe From : FAIRLADY September 11, 2002

Recipe from FAIRLADY : September 11, 2002 See what FAIRLADY has in store this month. Subscribe now and save!