Chocolate Meringue Torte

Saturday, 20 July 2013

Chocolate Meringue Torte

Chocolate Meringue Torte - Wheat free, gluten free

Chocolate Meringue Torte

How wickedly divine is this Chocolate Meringue Torte. It is even more delicious than it looks. The mousse is incredibly silky and smooth and it has a secret ingredient.

I was invited to dinner at my sisters and decided to bring dessert. Since she is doing Weight Watchers she gave me a choice of recipes. I chose this one but have changed it from the original which said that you had to buy the mousse but I wasn't having a bar of that. No added chemicals and preservatives for me.

I have never made chocolate mousse before because I thought it was too hard but I was wrong. I am definitely going to make chocolate mousse again. Just to enjoy on it's own will be wonderful.

The mousse recipe is from Masterchef when Matt, George and Garry made chocolate mousse three different ways. Of course I chose Matt's as it is the healthiest of the three but once again I changed it.

I used a little less chocolate and sugar and instead of milk I used Rice Milk. You wouldn't even know the difference.

This is an incredibly delicious, addictive dessert. It is so light and soft and silky in the mouth. It does take a little while to make - just over 2 hours - but it is worth it.

Chocolate Meringue Torte

4 medium egg whites
1/2 cup caster sugar
3 tsp cornflour, sifted
100gm strawberries chopped

Chocolate Mousse
150g dark chocolate, broken into pieces
1/3 cup Rice Milk
2 egg yolks
4 egg whites
2 tablespoons caster sugar

Meringue Instructions

Preheat oven to 160ÂșC.

Line 3 baking trays with baking paper. Draw a 25cm x 10cm rectangle on each sheet of baking paper.

Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, beating until the sugar dissolves. Sprinkle the cornflour into the mixture and gentle fold it in.

Divide meringue mixture among prepared rectangles and spread evenly. Bake for 30–35 minutes or until slightly browned and crisp on the outside. Cool on trays.

Chocolate Mousse Instructions

Melt chocolate in a heatproof bowl in a microwave on medium heat for 1 minute, stir  then heat for a further 30 seconds or until chocolate has completely melted.

Heat rice milk until boiling then gently whisk milk into chocolate until just combined. Set aside to cool slightly. Gently whisk in egg yolks until just combined.

Meanwhile, using an electric mixer beat egg whites to soft peaks. Sprinkle sugar over egg whites then beat until stiff and glossy.

Fold one-third of the chocolate mixture at a time into the  egg whites until combined.

Cover mousse with cling wrap and place into fridge until firm around 1 hour.

Combining mousse and meringues

Once the mousse has thickened get a platter and place one layer of meringue on the bottom. Then spread some of the mousse mixture on top.

Place another layer of meringue then spread more of the mousse mixture over it. Place last layer of meringue on top.

Spread a thin layer of chocolate mousse then top with chopped strawberries.


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