Image Copyright Owned © StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER
Preparation time 20 minutes plus 45 for decoration
Ingredients For The Meringue:
• 3 egg whites
• 100g (4oz) caster sugar
• 50g (2oz) drinking chocolate
Ingredients For The Praline Filling:
• 50g (2oz) unblanched almonds
• 50g (2oz) granulated sugar
• 150ml (¼pt) double cream, whipped
Ingredients For The Chocolate Ganache:
• 300ml (½) double cream
• 125g (5oz) plain chocolate, chopped
Preparation:
1. Line three baking trays with silicons paper and draw an 18cm (7in.) circle on each one. Set the oven to 180°C/250°F/Gas Mark 1.
2. Whisk the egg whites until they form stiff peaks. Add half the caster sugar and continue to beat until the egg whites are stiff and shiny.
3. Fold in the remaining sugar and the drinking chocolate. Spread the mixture on to the three circles marked on the paper.
4. Bake for 3 hour until the meringues are quite dry. Cool and remove the paper.
5. To make the filling: place the almonds and sugar in a heavy-based pan and set it over a low heat until the sugar has browned and caramelized. Turn on to an oiled baking sheet. Before the caramel had set, use a wooded spoon to separate a few whole coated almonds and reserve them for decoration.
6. When the praline is cold and brittle, grind it in a liquidizer or food processor. Stir into the whipped cream.
7. To make the chocolate ganache: bring the double cream slowly to the boil, remove from the heat and stir in the chopped chocolate until it has completely dissolved. Cool for about 15 minutes, whisking occasionally, and then whisk until thick ans creamy.
8. To assemble the cake: sandwich the meringue layers together with the praline cream. Place a little of the ganache in a piping bag fitted with a fluted nozzle. Spread the rest over the top and sides of the meringue. Pipe whirls of ganache on top and decorate each one with a whole caramel almond.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p38'
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