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Chocolate Meringue P1e
This Chocolate Meringue P1e is another one of my favourite Meringue recipes. Very easy to make and is wonderfully Yummy! 23cm Shortcrust pastry tart case For the Filling 25g Caster sugar 40g Plain flour 25g Cocoa powder Pinch of salt 450ml Milk 1215g Plain chocolate, finely chopped 3 Egg yolks 5ml Vanilla essence For Meringue 3 Egg whites 175g Caster sugar Method To make the filling: put the sugar, flour, cocoa powder, salt, milk and chocolate in a heavy-based saucepan and heat very gently, stirring all the time. When the chocolate has melted, increase the heat and cook for about 5 mins or until boiling and thickened, whisking continuously. Beat the egg yolks with the vanilla essence in a bowl, then gradually whisk in about half of the chocolate sauce. Return the mixture to the saucepan and heat very gently for 1-2 mins or until thickened further. (Do not allow this mixture to boil or it will curdle) Pour the chocolate mixture into the cold pastry case. To make the meringue: whisk the egg whites until stiff, preferably with an electric whisk, then add half of the sugar. Continue whisking until the mixture is smooth and glossy, then gradually fold in the remaining sugar. Preheat the grill to high. Pile the meringue on top of the chocolate mixture, making sure that it completely covers the filling and the pastry edge. Place the pie on the base of the grill, rather than in the grill pan and cook the meringue under the hot grill for 2-3 minutes or until golden brown and set. Take care it does not burn. Serve immediately. If you wish to make the pie in advance, leave the chocolate filled case to cool with a piece of greaseproof paper lying on the surface to prevent a skin from forming. Add the meringue mixture when required and cook as above.
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