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Rich Chocolate Pie With Meringue Topping

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	6	Servings

INGREDIENTS

275	g	Plain Flour
165	g	Unsalted Butter
150	g	Caster Sugar
2	T	Sieved Cocoa Powder, 2 to
4		Egg Yolks
2	T	Iced Water
1/2	t	Ground Cinnamon
1/4	t	Salt
125	g	Soft Brown Sugar
400		Milk
150	g	Plain Chocolate
1	t	Vanilla Essence
3		Egg Whites
12		Crystallised Rose Petals
		for decoration

INSTRUCTIONS

3
Sieve 225g flour and a pinch of salt together. Rub in 125g of cold
butter, cut into small pieces, and rub in until the mixture resembles
breadcrumbs. Stir in 25g caster sugar, 2 - 3 tbsp sieved cocoa powder
and mix together. Beat 1 egg yolk with the water and mix into the dry
ingredients. Add more water, as required to make a firm dough. Knead
lightly until smooth, and then wrap in cling film and put in the
fridge for 30 minutes. Use the pastry to line a 9 inch round tart tin
and bake blind in a hot oven 200Â°c / 400Â°f / Gas Mark 6 for 10 to  15
minutes, removing the baking parchment and baking beans and  returning
to the oven for a further 5 minutes. Remove from the oven  and leave to
cool completely. Sieve the remaining flour, cinnamon,  1/4 tsp of salt
into a pan an stir in the 125g light brown sugar, and  the milk. Break
the chocolate into pieces and add to the pan. Heat  gently until the
chocolate is melted, stirring all the time. Mix to  ensure that the
chocolate and milk are thoroughly blended. Increase  the heat and cook
for another 10 minutes, stirring all the time.  Remove the pan from the
heat. Beat the remaining 3 egg yolks with a  little of the chocolate
mixture before slowly pouring the eggs back  into the saucepan,
stirring rapidly. Continue cooking over a low heat  until the mixture
is thick and creamy. Do not let it boil. Remove  from the heat and stir
in the remaining butter and vanilla essence.  Pour into the cooled
pastry case. Whisk the egg whites until stiff  but do not dry. Whisk in
50g caster sugar until the mixture is thick  and glossy. Fold in the
remaining caster sugar and pile the meringue  on top of the pie. Bake
for 10 minutes at 200Â°c / 400Â°f / Gas Mark  6 or until the meringue
is crisp and lightly browned. Chill before  serving and decorate with
crystallised rose petals.  Converted by MC_Buster.  NOTES : Chef:Greg
Robinson  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 619 Calories From Fat: 284 Total Fat: 32.2g Cholesterol: 182.7mg Sodium: 940.1mg Potassium: 206.7mg Carbohydrates: 75.2g Fiber: 2.1g Sugar: 36.3g Protein: 9.1g