Dad always keeps interesting recipes aside which he finds in his Star newspaper for me to try when he and mom are visiting. Angela Day runs a series of recipes with chocolate being the theme for Thursday 17 April 2014.
First on the agenda with the latest batch of recipes was a chocolate meringue pie which came in as winner with a unanimous vote. Instead of making one pie, I opted for 4 smaller ones which worked very well for halving to share amongst 8 people.
Personally I would have preferred a softer centre and would add a minimum of 50ml extra cream – possibly even 100ml. Overall though it is a lovely decadent pudding to share.
Chocolate Meringue Pie
Ingredients
200g chocolate digestive biscuits crushed
80g butter melted
125ml chocolate hazelnut spread – (I omitted this)
300g dark chocolate
150ml cream – (I would definitely increase this)
125ml sugar
30ml water
5ml lemon juice
3 egg whites
Method
- Combine the crushed biscuits and melted butter and press into a 22cm pie plate or loose bottomed quiche tin (I used 4 smaller loose bottomed tins) and place in the freezer (I think the fridge is sufficient) to harden.
- Spread the hazelnut spread over the biscuit base or omit like I did.
- Combine the chocolate and cream in a bowl and microwave on a low setting for 1 to 2 minutes until melted and smooth. (I melted the chocolate over a double boiler and stirred in the cream until combined once melted). Pour over the base and refrigerate until set.
- Combine the sugar, water and lemon juice in a small saucepan and stir over a low heat until the sugar has dissolved. Turn up the heat and boil until the mixture reaches 115°C on a sugar thermometer or test by dropping a little mixture into ice water. If it forms a brittle thread, it is ready. (I took the saucepan off the heat just as the mixture started to colour).
- Just before the sugar syrup is ready, beat the egg whites with an electric mixer to form soft peaks.
- Once your syrup is ready turn up the speed on the mixer and beat the egg whites, slowly pouring in the hot sugar syrup and beat until the mixture is cool.
- Spoon the mixture into a piping bag and pipe blobs over the chocolate mixture.
- Use a blowtorch to brown the meringue or place the pie under a heated grill for a few seconds.
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