{recipe and photo from here}
Chocolate and Coffee Meringue Dacquoise
SERVES 6-8
MERINGUE
75g/3oz dark chocolate minimum 65 per cent
cocoa
4 medium egg whites
125g/4½ oz golden caster sugar
110g/4oz golden icing sugar
½ tsp vanilla extract
1 tsp cornflour
TO ASSEMBLE
1 tsp white wine vinegar
100g/3½ oz dark chocolate
1 x 284ml pot double cream
2 tbsp cooled made-up strong coffee (instant
is fine)
2 tsp coffee essence or coffee
liqueur
METHOD:
1. Preheat the oven to 150C/130C fan/gas 2.
2. Line two baking sheets with baking paper. Melt the dark chocolate for the meringues in a pan set over a little simmering water, and allow to cool slightly.
3. Using an electric whisk, beat the egg whites with the caster sugar for 4-5 minutes until firm, then add the icing sugar, vanilla extract, cornflour and vinegar, and beat for another 3-4 minutes until very firm and glossy.
4. Pour the melted chocolate over the meringue mix, turning through once only to streak the mixture.
5. Divide the meringue mixture in two and swirl or pipe a 20cm/8in circle on to each baking sheet.
6. Reduce the oven to 140C/120C/gas 1.
7. Place the baking sheets in the oven and bake the meringues for about 50 minutes,swapping the lower sheet with the upper one halfway through to ensure even cooking.
8. Turn off the oven, open the door, leave it ajar and leave the meringues to gently cool for about 30 minutes.
9. Remove from the oven and allow to cool completely.
10. Assemble the dacquoise just before serving. Melt the chocolate and keep warm. Whip the cream with the instant coffee and the coffee essence or liqueur until it forms soft peaks, then scoop it on top of one of the meringues. Place the other meringue on top, then pour
over the melted chocolate, allowing it to drizzle prettily, and serve straight away.
.......bon appetit a tous, Leeann x
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