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Receta Rich Chocolate Pie With Meringue Topping
by Global Cookbook

Rich Chocolate Pie With Meringue Topping
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Ingredientes

  • 275 gm Plain Flour
  • 165 gm Unsalted Butter
  • 150 gm Caster Sugar
  • 2 Tbsp. Sieved Cocoa Pwdr, (2 to 3)
  • 4 x Egg Yolks
  • 2 Tbsp. Iced Water
  • 1/2 tsp Grnd Cinnamon
  • 1/4 tsp Salt
  • 125 gm Soft Brown Sugar
  • 400 ml Lowfat milk
  • 150 gm Plain Chocolate
  • 1 tsp Vanilla Essence
  • 3 x Egg Whites
  • 12 x Crystallised Rose Petals, (for decoration)

Direcciones

  1. Sieve 225g flour and a healthy pinch of salt together. Rub in 125g of cool butter, cut into small pcs, and rub in till the mix resembles breadcrumbs.
  2. Stir in 25g caster sugar, 2 - 3 tbsp sieved cocoa pwdr and mix together.
  3. Beat 1 egg yolk with the water and mix into the dry ingredients.
  4. Add in more water, as required to make a hard dough.
  5. Knead lightly till smooth, and then wrap in cling film and put in the fridge for 30 min.
  6. Use the pastry to line a 9 inch round tart tin and bake blind in a warm oven 200 c / 400 f / Gas Mark 6 for 10 to 15 min, removing the baking parchment and baking beans and returning to the oven for a further 5 min.
  7. Remove from the oven and leave to cold completely.
  8. Sieve the remaining flour, cinnamon, 1/4 tsp of salt into a pan an stir in the 125g light brown sugar, and the lowfat milk.
  9. Break the chocolate into pcs and add in to the pan.
  10. Heat gently till the chocolate is melted, stirring all the time.
  11. Mix to ensure which the chocolate and lowfat milk are thoroughly blended.
  12. Increase the heat and cook for another 10 min, stirring all the time.
  13. Remove the pan from the heat. Beat the remaining 3 egg yolks with a little of the chocolate mix before slowly pouring the Large eggs back into the saucepan, stirring rapidly.
  14. Continue cooking over a low heat till the mix is thick and creamy.
  15. Don't let it boil.
  16. Remove from the heat and stir in the remaining butter and vanilla essence. Pour into the cooled pastry case.
  17. Whisk the egg whites till stiff but don't dry.
  18. Whisk in 50g caster sugar till the mix is thick and glossy.
  19. Mix in the remaining caster sugar and pile the meringue on top of the pie.
  20. Bake for 10 min at 200 c / 400 f / Gas Mark 6 or possibly till the meringue is crisp and lightly browned.
  21. Refrigeratebefore serving and decorate with crystallised rose petals.