Darlings. Today we wanted to share a delicious, perfect for the weekend pie recipe. It is great way to stay away from winter blues. Preparation time is literally few minutes, the only thing is this cake has to stay in the fridge for the whole night, but it is really worth it!
The pot that you see on the pics has its own story too. So when we went for our recent trip to Spain we did not book the main luggage. And so in the meantime I bought this lovely pot in one of the second hand shops. When we got to the airport, they said there was no way to go through with it and described it as a weapon (whatevs!). So I did not have a choice but to pay for it like for an extra luggage - 60 euros. And off it went with other suitcases. Well this pot has a character and experience and I couldn't imagine giving it away or leaving it behind, I am glad it is part of our family now :)
I actually made this cake for the third time, original recipe comes from November issue of Easy Food for which we prepared photographs too.
From other news I finally finished my first food portfolio and you can check it online on www.klfoodstyle.com
Chocolate meringue pie
- 250g Digestive biscuits, crushed
- 30g butter, melted
- 1 tbsp powdered gelatine
- 80ml water
- 130g sugar
- 30g cocoa
- 3 tbsp cornflour
- ¼ tsp salt
- 720ml low-fat milk
- 100g plain chocolate, chopped
- 2 tsp vanilla extract
- 3 egg whites
- 2 tbsp caster sugar
Coat a 23cm tart tin with cooking spray. Combine the crushed biscuits with the butter and one tablespoon of water until moistened. Press the mixture into the base and up the sides of the tin. Bake for 10 minutes, then allow to cool completely.
Add the gelatine to the cold water, stirring to dissolve. Mix the sugar, cocoa powder, cornflour and salt in a saucepan. Whisk in the milk until smooth. Place over a medium heat and simmer, whisking frequently, for 10 minutes until thickened. Remove from the heat. Add the chocolate and stir until melted. Heat quickly gelatine (do not boil!). Stir in the vanilla extract and gelatine mixture to chocolate. Pour the mixture into the crust and refrigerate for three hours until set.
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Beat the egg whites for the meringue until soft peaks form, then gradually beat in the caster sugar until smooth and glossy. Spoon over the pie and bake for 12-15 minutes until golden. Serve warm or chilled. Decorate with cocoa powder.