Recipes
Chocolate almond meringue gateau
Save time by preparing this in advance, then just assemble on the day. The meringue will keep for a week in an airtight container, and the chocolate sauce for 5 days in the fridge.
Save time by preparing this in advance, then just assemble on the day. The meringue will keep for a week in an airtight container, and the chocolate sauce for 5 days in the fridge.
(3 votes)
Cook: 1 Hour 30 Mins
Serves: 10
Price: 37p per serving
Nutritional Information
Each 99g serving contains
Energy
1859kj
444kcal
1859kj
444kcal
22%
Fat
26.7g
26.7g
High
38%
38%
Saturates
13.9g
13.9g
Med
70%
70%
Sugars
45.5g
45.5g
High
51%
51%
Salt
0.10g
0.10g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1878kj/449kcal
Typical energy values per 100g:
1878kj/449kcal
Ingredients
4 large egg whites
225g caster sugar
100g ground almonds
175g Chosen by you Dark Chocolate (50% cocoa solids)
100g granulated sugar
300ml double cream
Chocolate curls (or grated chocolate), to decorate
Method
1
Pre-heat the oven to 140C/120C Fan/Gas 1. Line 3 baking trays with baking paper and draw a 20cm-wide circle on each with pencil. Turn the paper over so the pencil mark is underneath.
2
Whisk the egg whites in a clean bowl using an electric mixer on a low speed for 1 minute.
3
Increase the speed and whisk until stiff. Add 125g of the caster sugar, 1 tbsp at a time, whisking until stiff each time.
4
Gently fold in the rest of the caster sugar and the almonds. Then take a small blob of the mixture and use it to stick the baking paper to the trays in each corner. Spread the rest of the mixture inside the circles.
5
Bake in the oven for 1 hour or until the baking paper can be easily peeled away from the meringue. Cool on a wire rack.
6
Break the chocolate into squares and put in a pan with the granulated sugar and 150ml water. Heat gently, stirring, until the sugar has dissolved and the chocolate has melted. Simmer for 5 minutes until you have a glossy, smooth sauce. Pour into a bowl and leave until cold but not solid.
7
When the meringues are completely cold, whip half the cream until it just holds its shape. Add a good spoonful of the chocolate sauce and whip until just incorporated.
8
Sandwich the meringues together with the chocolate cream and a little sauce. Whip the rest of the cream and pile on top. Drizzle with sauce and finish with chocolate curls.