Shortbread Chocolate Meringue Cake
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
- For the filling
- 9 ozs Dark chocolate
- 5 ozs whole nut Chocolate
- ½ cup butter (scant)
- 3 eggs
- 4 egg yolks
- ½ cup sugar (scant)
- For the meringue
- 3 egg whites
- 2 Tbsps sugar
- 2 Tbsps ground Hazelnuts
- To garnish
- grated Chocolate
- ½ cup roasted Hazelnuts
- powdered sugar
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease and dust a cake tin with butter and flour.
2.
To make the shortbread, mix together the flour, butter, egg, lemon zest and a pinch of salt. Wrap in cling film and chill for 30 minutes.
3.
Roll out the dough onto a floured work surface and place in the prepared cake tin so that a 3 cm edge is created.
4.
Pierce the dough a few times with a fork and cover with baking paper weighed down with legumes. Blind bake for 10-15 minutes.
5.
Remove from the oven, take off the baking paper and the legumes and leave to cool. Reduce the oven temperature to 160°C (140°C in a fan oven), 325°F, gas 3.
6.
To make the filling, melt 2/3 of the dark chocolate, all the whole nut chocolate and the butter in a bain marie.
7.
Mix together the eggs, egg yolks and sugar until creamy.
8.
Grate the remaining dark chocolate and sprinkle it on top of the baked shortbread. Fold the egg mixture into the chocolate mixture, pour onto the shortbread and bake for 8-10 minutes.
9.
To make the meringue beat the egg whites, sugar and a pinch of salt. Carefully fold in the ground hazelnuts. Spread the meringue onto the cake and bake for a further 10 minutes until the meringue is golden brown.
10.
Leave to cool and serve garnished with the grated chocolate, roasted hazelnuts and icing sugar.
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