Chocolate Meringue Torte

 

Serves 8 – 10

Preparation time: 25 mins 

Cooking time: 1 hour

 

This is a GUEST RECIPE by Celia Goodrick-Clarke

 

 

 

 

Ingredients:

 

• 3 egg whites

• 175g/6oz caster sugar

• 25g/1oz cornflour

• 25g/1oz ground almonds

 

For the filling:

 

• 3 egg yolks

• 125g/4oz granulated sugar

• 175g/6oz unsalted butter

• 75g/3oz plain chocolate

• 50g/2oz flaked almonds, toasted

 

 

 

Method

 

1.  Preheat the oven to 150c/Fan 130c/Gas 2.
 

2.  Whisk the egg whites until very stiff, then whisk in the sugar in three to four additions until it stands in stiff, glossy peaks.
 

3.  Fold in the cornflour and almonds. 
 

4.  Divide between 2 x 20cm/8” circles drawn on parchment paper. 
 

5.  Bake on baking sheets for 30 minutes. Keep the door closed, switch off the oven and leave for a further 30 minutes.
 

6.  For the filling: lightly whisk the egg yolks in a bowl. Place the sugar with 110ml/4fl oz water in a pan and stir until dissolved, then boil steadily for 3-4 minutes.
 

7.  Pour immediately o to the eggs, whisking all the time. Continue whisking until the mixture is cool. Beat in the softened butter, then the melted chocolate.
 

8.  Use most of this buttercream to sandwich the meringue together, spread the remainder around the sides and press on the toasted almonds. 
 

9.  Dredge with icing sugar.
 

10. This recipe freezes well.