Chocolate Meringue Layer
Granny liked a Meringue and the youngest is asking for a Meringue recipe for his contribution to tea. As it so happens he likes chocolate and got very excited about making layers.
Credit: Granny’s Recipe File
Prep: 3 Baking trays with grease proof paper, and a 20cm circle drawn on each. This needs a long lead in. Easy to make through the day, around the jobs.
- 225g Caster Sugar
- 3 Large Eggs – separated….the whites for the Meringue, keep the yolks for the filling
- 3 Yolks
- 50g Plain Chocolate
- 50g Sugar
- 125ml Milk
- 175g Butter, at room temperature
- 8+ Maltesers (Optional Topping)
The Cake Layers
- Separate the eggs reserving yolks for the filing. I do this into a jug one at a time, after each separation I put the egg white into a large clean bowl for whisking. I’ve had accidents in the past where I’ve been over zealous with the crack and broke a yoke contaminating the lot!
- Whisk the egg whites until stiff at which point gradually fold in the sugar
- Lay grease proof paper on 3 baking sheets and spread meringue in 20cm diameter circles
- Bake at 150c for 1 hour, leave to cool with the oven door open. Then peel off the paper.
- Put the milk, the sugar, the chocolate in a glass bowl over a pan of hot water. Melt the chocolate and stir
- Stir a little of the warm liquid into yolks and then pour back into the chocolate mixture
- Cook over simmering water. Stirring till thickened, patience is needed then remove and allow to become quite cold.
- Cream the butter by beating for a 2 mins, add the cold chocolate mixture till it becomes a soft cream….dare you not to have a taste!
- If using the maltesers, reserve 4 tablespoons of the chocolate cream for the top.
- Spread the rest on 2 meringues circles, then sandwich all three together
- Pipe reserved cream on the top circle in 8+ rosettes and top with Maltesers