Chocolate Cherry Meringue
|Preparation time:||15 minutes|
|Cooking time:||1 hour 30 minutes|
Very naughty and very nice...
- 4 eggs (preferably free range)
- 250g caster sugar
- 25g cocoa powder, sifted
- 40g dark chocolate (min 70% cocoa content) chopped
- 120g dark chocolate (min 70% cocoa content)
- 400ml double cream
- 25g icing sugar
- 2 tsp vanilla essence
- 500g morello cherry pie filling or fresh raspberries
- 6 sprigs fresh mint
Measure out all the ingredients for the meringues. Separate the eggs carefully and put the whites into a completely clean, grease free mixing bowl (or they won't whisk properly). Whisk at high speed for 2 - 3 minutes or until stiff peaks are formed. Reduce the speed slightly, gradually pour in the caster sugar and whisk until the mixture is thick, glossy and holds a trail. Add the cocoa powder and mix for 15 seconds before gently folding in the chopped chocolate.
Put 8 blobs on a metal tray lined with baking parchment, flatten slightly and bake for 1 ½ hours in an oven preheated to 50°c until completely dried out. Leave to cool.
To make the sauce slowly melt the remaining 120g chocolate with 200ml water in a saucepan, stirring all the time. Remove from heat and allow to cool.
Lightly whisk the cream, icing sugar and vanilla essence together until the mixture just forms soft peaks. Spoon a good dollop of this heavenly goo onto each meringue and top with the cherries or raspberries. Zig zag that calorie-free chocolate sauce (everything with chocolate in it is calorie free in our book during the cold winter months) onto 8 plates, artfully arrange your delightful work of art on the pattern and finish with a sprig of mint. OH YUM.