Chocolate Meringue Pie

A Romany Cream biscuit base filled with dark chocolate ganache and topped with blowtorched Italian meringue.

INGREDIENTS

Romany Creams 200g
Butter 70g

Dark Chocolate 220g
Cream 180ml
Butter 20g

Egg Whites 2 large
Castor Sugar 135g
Water 25g

METHOD

To make the chocolate biscuit base, crush the Romany Creams and mix together with the melted butter, press into a tart base and set aside.

To make the chocolate ganache filling, chop the chocolate evenly and place in a bowl. Put the cream and butter in a saucepan and heat until its just about to boil, then pour over the chopped chocolate, stir well until the chocolate is melted and smooth, then pour into the biscuit base. Place in the fridge for a couple of hours to set.

Once the chocolate ganache filling has set make the meringue topping. Beat the egg whites until firm. In a small non-stick pot bring the sugar and water to the boil and stir until dissolved and bubbling. Pour sugar syrup into the egg whites while beating and beat until mixture has cooled. Pipe the meringue onto the chocolate ganache filling and finish with a blow torch.