Chocolate meringue cake - warm dessert
For 6 people:
225g wholegrain biscuits
50g butter
3 egg yolks
50g sugar
4 tablespoons cornstarch
600ml of milk
100g dark chocolate, melted
2 egg whites
100g sugar
3 drops of vanilla flavor
Preparation:
1.)
Put the biscuits in a freezer bag and crush with a rolling pin. Melt the butter and mix in a bowl with the biscuit crumbles. The bottom and sides of a Tarte Form (alternatively a casserole dish or a springform pan, diameter should be 26cm) with the biscuit crust dough and press well.
2.)
For the filling the egg yolks, sugar and cornstarch with an electr. Beat hand mixer to a smooth mass. Heat the (600ml) milk until just before the boiling point and pour in, stir well.
3.)
Pour the mixture into the milk pan and heat it gently, stirring constantly, until it thickened (due to the cornstarch). Stir in the melted chocolate and spread on the biscuit bottom in the tart tin.
4.)
For the meringue, whip up the egg whites. Gradually add two thirds of the sugar until the egg whites are shiny. Then stir in the vanilla flavor and the remaining sugar.
5.)
Carefully spread the meringue mixture on the cake, using the spoon back to pull decorative tips. Bake on the middle rack in a preheated oven at 170 ° C for 30 minutes.
Serve lukewarm.
I know, a lot of effort .... Tastes very delicious. Who likes it can try it.
