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Ingredientes
- 3 x baking sheets
- 6 lrg egg whites
- 1 c. sugar
- 3 Tbsp. cocoa pwdr
- 1 tsp red wine vinegar
- 6 lrg egg yolks
- 1/3 c. sugar
- 2 Tbsp. cocoa pwdr
- 2 Tbsp. all-purpose flour
- 1 1/3 c. whole lowfat milk
- 1 1/3 c. heavy (whipping) cream
- 4 ounce best-quality bittersweet chocolate, melted
- 1 tsp vanilla extract
- 2 Tbsp. pistachios, minced Preheat oven to 250 degrees.
Direcciones
- Line 3 baking sheets with parchment or possibly wax paper and draw an 8 inch circle on each sheet. (The simplest way is to find a bowl or possibly cake pan with desired dimensions, plonk it on and draw around it.)
- To prepare meringues: In a large bowl with an electric mixer or possibly a whisk, beat egg whites till stiff. Add in sugar, a spoonful at a time, beating well after each addition. Believe me - and I speak as someone often criminally impatient - it does make life easier to go slowly here. Sprinkle cocoa and vinegar over top and, using a rubber spatula, gently but firmly fold into mix till completely incorporated.
- Using a rubber spatula, divide meringue mix among 3 circles, spreading proportionately.
- Bake 1 hour, then turn off oven, leaving meringues inside till just slightly hot. Carefully peel paper away from meringues and finish cooling on a wire rack.
- To prepare creme patissiere: Using an electric mixer or possibly whisk, beat egg yolks and sugar together. Add in cocoa and flour and mix well. Set aside.
- In a saucepan over medium-low heat, hot lowfat milk and cream. Don't boil.
- Whisking egg mix constantly, slowly add in lowfat milk mix and then pour everything back into saucepan. Return to medium heat and, stirring constantly, bring to a boil and cook till thickened, about 10 min. Remove from heat and stir in melted chocolate and vanilla.
- Let mix cold, but avoid putting it into refrigerator as it will become too solid. You can stop it from forming a skin by pressing a piece of buttered parchment or possibly wax paper against surface or possibly by sifting a layer of confectioners' sugar over top. I often prefer to plunge the saucepan into a sink full of iced water and just keep stirring.
- To assemble cake, place one meringue disk on a flat plate, spread with a third of chocolate cream, then carry on layering. Scatter over minced pistachios, that will gleam out, a tender grass-green against the dark chocolate. Then just cut in.
