... the name itself sounds to good to be true!
This chocolate based, chocolate filled, meringue creation is a dessert fit for kings.
The recipe
| Base | |
|---|---|
| 225 g | chocolate biscuits |
| 55 g | margarine |
| Cream Filling | |
| 3 | egg yolks |
| 4 tblspoons | sugar |
| 4 tblspoons | cornstarch |
| 6 dl | milk |
| 100 g | dark chocolate (cocoa powder can also be used) |
| Meringue | |
| 3 | egg whites |
| 100 g | sugar |
| 1 teaspoon | vanilla sugar |
- First, crush the chocolate biscuits with a rolling pin until the all of the biscuits have turned into crumbles. Put the crumbles in a bowl and mix with some margarine. Put the mix in a oven- proof, round shaped tin (size of your choice, I would recommend ca. 23 cm) and even out the mixture with your hands so that it covers the entire base of the tin.
- Mix the egg yolks with the sugar and the cornstarch until the mix becomes smooth. Heat the milk until you see the first bubble, then slowly fold in the egg yolk mix. Keep stirring the cream until it thickenes and achieves the texture of a pudding.
- Chop the chocolate and mix it in with the filling, blend well! Pour the filling on top of the crumble- mixture in the tin.
- Meringue: Mix the egg whites with a electric mixer for about 5 minutes. Fold in the sugar and vanilla sugar little by little and mix until the meringue becomes glossy and very firm.
- Pour the finished meringue on top of the chocolate filling and bake the cake in a preheated oven (16o degrees celcius) for about 30 minutes. The cake is ready when the meringue turns golden and looks chewy!
Bon Appétit!
