Gooey chocolate stack

Recipe from: 9/11/2002 12:00:00 AM
Ingredients 15
Servings 10
Time

Ingredients

  • MERINGUE DISCS
  • 6
    large egg whites
  • 300
    g
    castor sugar
  • 45
    ml
    cocoa powder
  • 5
    ml
    red wine vinegar
  • CRÈME PATISSIÈRE
  • 6
    large egg yolks
  • 100
    g
    castor sugar
  • 30
    ml
    cocoa powder
  • 30
    ml
    cake flour
  • 300
    ml
    milk
  • 300
    ml
    double cream
  • 100
    g
    dark chocolate, melted
  • 5
    ml
    vanilla essence
  • 20
    g
    pistachios, chopped
 

Method

 
Preheat the oven to 140 °C.
Line the baking sheets with greaseproof paper and draw a 20 cm diameter circle on each one.
Whisk the egg whites until stiff, then add the sugar a spoonful at a time, beating in well after each addition.
Sprinkle over the cocoa and vinegar and then fold in gently.
Divide the meringue between the 3 circles, spreading evenly.
Cook for 1 hour, turn off the oven, leaving the meringues in until cool.
CRÈME PATISSIÈRE:
Beat egg yolks and sugar together, then add cocoa and flour, whisking well.
Warm the milk and cream in a saucepan, then, whisking, pour this onto the eggs and sugar before pouring everything back into the saucepan on the heat and, stirring constantly, bring it to the boil.
When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla. Let it cool.
You can stop it forming a skin either by covering with buttered baking paper or greaseproof paper or by sieving a layer of icing sugar over.
To assemble the cake, place one of the meringue discs on a flat plate and spread with a third of the chocolate cream, then carry on layering.
Scatter over the chopped pistachios.
 

Read more on: bake  |  dairy
 

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