Chocolate almond meringue gateau
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- 4 large egg whites
- 225g caster sugar
- 100g ground almonds
- 175g Chosen by you Dark Chocolate (50% cocoa solids)
- 100g granulated sugar
- 300ml double cream
- Chocolate curls (or grated chocolate), to decorate
Pre-heat the oven to 140C/120C Fan/Gas 1. Line 3 baking trays with baking paper and draw a 20cm-wide circle on each with pencil. Turn the paper over so the pencil mark is underneath.
Whisk the egg whites in a clean bowl using an electric mixer on a low speed for 1 minute.
Increase the speed and whisk until stiff. Add 125g of the caster sugar, 1 tbsp at a time, whisking until stiff each time.
Gently fold in the rest of the caster sugar and the almonds. Then take a small blob of the mixture and use it to stick the baking paper to the trays in each corner. Spread the rest of the mixture inside the circles.
Bake in the oven for 1 hour or until the baking paper can be easily peeled away from the meringue. Cool on a wire rack.
Break the chocolate into squares and put in a pan with the granulated sugar and 150ml water. Heat gently, stirring, until the sugar has dissolved and the chocolate has melted. Simmer for 5 minutes until you have a glossy, smooth sauce. Pour into a bowl and leave until cold but not solid.
When the meringues are completely cold, whip half the cream until it just holds its shape. Add a good spoonful of the chocolate sauce and whip until just incorporated.
Sandwich the meringues together with the chocolate cream and a little sauce. Whip the rest of the cream and pile on top. Drizzle with sauce and finish with chocolate curls.