ESPRESSO AND DARK CHOCOLATE VACHERIN | SA Garden and Home
Last updated on 21 February 2019

INGREDIENTS

  • 12 egg whites (at room temperature)
  • 540g castor sugar
  • 5ml vanilla extract
  • 7,5ml white wine vinegar
  • 400g good quality dark chocolate
  • 50ml vanilla liqueur (or any other liqueur)
  • 125ml espresso
  • 500ml whipping cream
  • cacao powder, for dusting
  • fresh berries (to serve)

METHOD

  1. Preheat the oven to 130°C.
  2. Place the egg whites in a mixer and whisk until the eggs form soft peaks. Add the sugar, 15ml at a time, until two-thirds of the sugar has been added. Whisk until shiny (5-6 minutes).
  3. Add the vanilla extract and vinegar, and whisk for 1-2 minutes. Fold the remaining sugar into the meringue mixture with a metal spoon and divide the mixture in two on two sheets of baking paper.
  4. Pipe or lightly spread the meringue mixture to make 2x24cm discs. Bake in the oven until they turn a light tea colour and are hard to the touch, 1½-2 hours.
  5. Remove from the oven and allow the discs to cool on a wire rack.
  6. Melt the chocolate in a bain-marie and remove from the heat. Add the liqueur and espresso, and stir to emulsify. If the chocolate is warm to the touch, allow it to cool a little before adding the cream. Whip the cream until stiff and add one third to the melted chocolate. Whisk through thoroughly.
  7. Fold in the remaining cream and sandwich the two meringue discs with the chocolate mixture.
  8. Allow to set for 2-3 hours before serving. Dust with cacao powder and serve with fresh berries.

(This recipe serves 8-10 people)

Sources:

Recipe by Jacques Erasmus | Food & Home Entertaining magazine

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