Chocolate almond meringue gateau

Chocolate almond meringue gateau

Save time by preparing this in advance, then just assemble on the day. The meringue will keep for a week in an airtight container, and the chocolate sauce for 5 days in the fridge.

By , 21 September 2015

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Chocolate almond meringue gateau
  • 1 Hour 30 Mins
  • Serves: 10
  • Price: 37p per serving
Nutritional Info
Each 99g serving contains
  • Energy

    1859KJ

    444KCAL

    22%
  • Fat

    26.7g

    high

    38%
  • Saturates

    13.9g

    high

    70%
  • Sugars

    45.5g

    high

    51%
  • Salt

    0.10g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1878kJ/448kcal.
Ingredients
  • 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
Method
  • 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.