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Chocolate, Treacle & Mocha Meringue
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Joined: 3 Dec 2012
Posts: 63
Location: Bolton
Expertise: Professional

Posted Thu Jan 17, 2013, 1:53pm
Subject: Chocolate, Treacle & Mocha Meringue

Chocolate, Treacle & Mocha Meringue

A truly decadent dessert, this recipe is great to serve up at dinner parties and wow your guests. The chocolate pastry case and mocha filling can be prepared in advance and the meringue can be made on the evening.

Chocolate Pastry
175g/6oz unsalted butter cubed
40g/1  oz cocoa powder
300g/10 oz plain flour
175g/6oz caster sugar
2 tbsp milk

Mocha Filling
6 free-range egg yolks
70g/2 oz corn flour
2 tbsp espresso cooled
200g/7oz caster sugar
250g/9oz good quality dark chocolate chopped
1 litre/1 pints milk

Treacle Meringue
5 free-range egg whites
100g/3 oz caster sugar
3 tbsp granulated sugar
Pinch salt
175ml/6fl oz treacle
tsp lemon juice
15g/ oz powdered egg white
100ml/3 fl oz water

Begin by greasing a 30cm/12in tart tin with a little butter. Preheat the oven to 200C/400F/Gas 6.

To make the pastry, add flour, cocoa powder and caster sugar and butter into your food processor, pulse until the mixture has the texture of breadcrumbs. Pour in the milk and blend again until the mixture just comes together. Remove the pastry and press into the bottom and sides of the greased tart tin.

Using aluminium foil, line the tart tin, fill with baking beans, place in the oven and blind bake for 10 - 15 minutes. Take out of the oven and remove the baking beans and foil, cover the edge of the tart case with foil to prevent burning, and return to the oven for 10-15 minutes. Remove the tart case from the oven and set aside to cool.

To make the mocha filling, begin by melting the chocolate in a microwave or in a bowl over a pan of barely simmering water. In a separate bowl, beat the egg yolks, sugar and cornflour together until pale and creamy.
Over a low heat, add the milk and espresso to a pan and heat until just simmering, whisk into the egg mixture until well combined. Cook over a gentle heat, making sure to stir continuously, until the mixture has thickened enough to coat the back of a spoon. Whisk in the melted chocolate then pour the mixture into the pastry case. Place in the fridge for 1-2 hours.

To make the meringue, place the egg whites, salt and lemon juice in the bowl of a food mixer, whisk slowly until frothy, then turn up the speed and whisk until the mixture holds stiff peaks. Mix the granulated sugar and egg white powder together then gradually add to the egg whites, whisking all the time, the mixture should be smooth and glossy.

Heat the treacle, sugar and water in a small pan to 110C/225F then pour into the egg whites in a thin stream, whisking until the bowl is cool and the meringue mixture is stiff.

Spread a thin layer of meringue over the surface of the pie to cover the filling completely then pipe the remaining meringue on top. Using a blowtorch, lightly brown the meringue and serve immediately.


For more coffee recipes visit www.rijo42blog.co.uk
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