Chocolate pie with Italian meringue

10-12 portions 1 hour + about 2-3 hours in the refrigerator
Chocolate pie with Italian meringue
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Ingredients

    Base

    • 50 g butter
    • 10 Digestive biscuits
    • 3 tbsp Dansukker Brown Sugar

    Chocolate cream

    • 150 ml whipping cream
    • 90 g Dansukker Cane Sugar
    • 95 g Dansukker Dark Muscovado Sugar
    • 3 egg yolks
    • 150 g dark chocolate
    • 90 g butter at room temperature
    • 1 pinch of salt

    Italian meringue

    • 2 egg whites
    • 220 g Dansukker Granulated Sugar
    • 100 ml water
    • Zest of 1/2 lemon, preferably organic

    Melt the butter and mix with the digestive biscuits and sugar. Press the mixture onto the base of a round springform tin, about 18 cm in diameter.

    Heat the cream, granulated sugar and muscovado sugar in a saucepan. Put aside.

    Whisk the egg yolks lightly together in a bowl. Add the cream mixture while whisking, and pour back into the saucepan. Heat to approximately 85°C.

    Finely chop the chocolate and add to the cream mixture. Beat to a smooth mixture and then add the butter a little at a time. Finally add a pinch of salt. Beat until the mixture is smooth.

    Pour the chocolate cream over the base and leave to set in the refrigerator for about 2-3 hours.

    Whisk the egg whites until light and fluffy. Bring the water, sugar and lemon zest to the boil in a heavy-based saucepan and heat to 120°C. Pour the sugar syrup as a thin stream into the egg whites, while whisking. Continue whisking until the meringue has cooled.

    Place the meringue in a piping bag with nozzle of your choice, and pipe over the chocolate pie. Caramelise the meringue using a cook’s blow torch and serve the pie.

    The recipe was made by

    Dansukker