Name: Gooey chocolate stack
Yield: 10 servings
Cuisine: Bake
Ingredients: 6.00 eggs large, whites only; 300.00 g castor sugar; 45.00 ml cocoa powder; 5.00 ml vinegar red wine; 6.00 eggs large, yolk only; 100.00 g castor sugar; 30.00 ml cocoa powder; 30.00 ml flour cake; 300.00 ml milk; 300.00 ml cream double thick; 100.00 g dark chocolate melted; 5.00 ml vanilla essence; 20.00 g pistachios chopped

Recipe Disclaimer

Tap for method

Ingredients (13)

MERINGUE DISCS

6.00	eggs — large, whites only
300.00 g	castor sugar
45.00 ml	cocoa powder
5.00 ml	vinegar — red wine

CRÈME PATISSIÈRE

6.00	eggs — large, yolk only
100.00 g	castor sugar
30.00 ml	cocoa powder
30.00 ml	flour — cake
300.00 ml	milk
300.00 ml	cream — double thick
100.00 g	dark chocolate — melted
5.00 ml	vanilla — essence
20.00 g	pistachios — chopped

Tap for ingredients

Method:

Preheat the oven to 140 &degC.
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.
CR&EgraveME PATISSI&EgraveRE:
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.