Chocolate Meringue Pie

Chocolate Meringue Pie
 

Are you pondering about whether and what kind of sweet you want to serve for the weekend? Then maybe this cake will help you to decide. A three-layer cake with chocolate ganache, chocolate mousse, topped with pure fresh foamy meringue and a crispy base with an exciting chocolate flavor.

You would probably think that this is a powerful pie because so many chocolate is incorporated. Nothing could be less true! Both the chocolate and meringue are very fluffy and the ganache gives it a full chocolate flavor but without any domination since I ‘ve applied only a thin layer. Finally, the crispy bottom gives it the exact right crunch for a pleasant bite.

Chocolate Meringue Pie

Are you a fan of lots of chocolate but have no interest in the well-known “congested” feeling after eating it? Then I invite you try this pie sometime, at least your guests will be pleasantly surprised with it.

 

Recipe Chocolate Meringue Pie

Prep Time: 2 hours, 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 55 minutes

Yield: 1 pie of approx. 9" in diameter

Serving Size: 8 slices

Recipe Chocolate Meringue Pie

Ingredients:

    Crust
  • 250 gr all purpose flour
  • 20 gr cocoa powder
  • 145 gr butter
  • 65 gr granulated sugar
  • 1 egg (at room temperature)
  • pinch of salt
  • Chocolate Ganache
  • 60 ml heavy cream
  • 50 gr dark chocolate (chunks)
  • Chocolate Mousse
  • 50 gr dark chocolate (chunks)
  • 15 gr caster sugar
  • 30 gr egg white (from 1 egg)
  • 100 ml double cream
  • Meringue
  • 65 gr granulated sugar
  • 4 egg whites
  • lemon juice (about 4 drops)
  • pinch of salt

Directions:

    Chocolate Mousse
  1. Place the dark chocolate in a heatproof bowl and sit it over a pan of gently simmering water (au bain marie), making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
  2. Heat and stir egg whites and sugar in a separate bowl 'au bain marie' to a temperature of 60°C until sugar has dissolved completely (in case you don't have a candy thermometer: test the mixture carefully between your fingers. When you don't feel the sugar crystals anymore, then the mixture is ready for further use).
  3. Take the egg white/sugar mixture off the heat and mix until smouth and silky (it has to increase 8x its original volume).
  4. Take the melted chocolate off the heat and let cool a bit (it has to remain liquid).
  5. Meanwhile beat the cream in a (clean) bowl until slightly thick and just whipped.
  6. Add melted chocolate carefully to the egg white/sugar mixture with a spatula (IMPORTANT!! Be sure the base of the bowl with chocolate is completely dry to prevent drops of water falling into the egg white/sugar mixture).
  7. Add a dash of whipped cream to egg/chocolate mixture and stir gently so the mixture can adjust itself to the temperature of the cream.
  8. Add rest of whipped cream and mix carefully with a spatula.
  9. Let it cool in the fridge for approx. 2 hours.
  10. Crust
  11. Stir the butter smooth with the standmixer in a mixing bowl.
  12. Add the sugar and mix until it is well incorporated.
  13. Add the egg and mix until it is well incorporated.
  14. Add the flour, cocoa powder and salt and mix on low speed until it becomes a dough.
  15. Remove the dough from the bowl, wrap it in plastic foil and leave to rest in the fridge for ½ hour.
  16. Meanwhile, preheat oven to 175°C.
  17. Grease a pie tin with a diameter of approx.9" with butter.
  18. Dust your counter with a generous amount of flour.
  19. Remove the dough from the fridge and roll it out on your counter to a circle of approx. 10".
  20. Transfer the dough into the greased pie tin, pressing gently and prick holes in the bottom.
  21. Blind bake the dough for 10-15 minutes until the edges are light brown in color ('blind baking' means: put a parchment paper on the pastry and cover it with pastry- or pie-weights or otherwise, such as raw white beans or the bottom of a spring cake tin).
  22. Remove the pie tin from the oven, remove the pastry- or pie-weights (or otherwise), put the tin back in the oven and bake for another 8-10 minutes.
  23. Leave to cool in the fridge in the pie tin and meanwhile prepare your ganache.
  24. Chocolate Ganache
  25. Put chunks of chocolate into a bowl.
  26. Bring heavy cream to boil.
  27. Pour boiled heavy cream onto the chocolate en set aside for a few moments. The chocolate will melt by itself.
  28. After the chocolate has melted, stir firmly for just a moment and then spread the pie with it.
  29. Leave the pie to cool in the fridge for 1 hour and after ½ hour you can start preparing the:
  30. Meringue
  31. Stir egg whites and sugar in a mixing bowl 'au bain marie' to a temperature of 60°C (in case you don't have a candy thermometer: test the mixture carefully between your fingers. When you don't feel the sugar crystals anymore, then the mixture is ready for further use).
  32. Add salt and lemon juice.
  33. Mix the mixture with the whisk of your standmixer on middle speed until stif and shiny.
  34. Spread the chocolate mousse on top of the ganache.
  35. Spread the meringue on top of the chocolate mousse.
  36. Color the meringue to a beautiful tan with a mini blow torch (or place it under the grill for a few seconds, but keep an eye on it closely. Too long under the grill means the meringue will melt!).

Notes

Note! There will probably be some dough left. Keep it in the fridge for a smaller pie later or make cookies of it.

http://murielsbakingpassion.com/chocolate-meringue-pie/

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