Again, another Donna Hay Recipe from her recipe book SEASONS. This is a chocolate biscuit base tart with a dark chocolate and cream center with a meringue topping. Takes a little bit of pre planning, but not difficult. Only for those who enjoy dark chocolate. It's super rich, but certainly does look impressive on the table!
Ingredients:
200g shortbread biscuits
1 tbl cocoa
50g butter melted
Chocolate filling:
400g dark chocolate melted
1c single pouring cream
Meringue top
150ml egg whites (4 egg whites)
1c caster sugar
Method:
Process the biscuits, cocoa and butter until like breadcrumbs.
Press into a round fluted tart tin
Put in fridge for 15 minutes
For the chocolate filling, simply melt the chocolate and cream slowly.
Pour over the biscuit base and refridgerate for 30 minutes or until set.
Preheat the oven to 200 C.
Beat the eggwhites until soft peaks form. Gradually add the sugar until thick and glossy.
Pour over the chocolate and bake for 15 minutes or until the peaks are golden and the meringue is set.
Allow to cool
This recipe has come from the donna hay Seasons cook book
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