A rich chocolatey meringue served with toasted bread.
Gently melt the chocolate in a bowl placed over a saucepan of simmering water for 5 minutes, stirring occasionally. Ensure the base of the bowl doesn’t touch the water.
Remove from the heat, whisk in the egg yolks, then the butter and stir until all the butter has melted.
In another bowl, whisk the egg whites until soft peaks form, then, whisking continuously, gradually add the sugar. Do not over beat.
Mix one third of the meringue into the chocolate mixture until nearly combined, then gently fold through the remaining meringue.
Pour the mixture into a greased and baking paper lined 10 x 25cm loaf tin, cover and refrigerate for 1 hour, until just set.
It should be served not too cold and just set, so it is important to make this very close to the time required.
Meanwhile, preheat the oven to 180°C.
Place the bread slices in a single layer over a large oven tray, then cover with another oven tray the same size and bake for 15 minutes until crisp. Cool, then place the wafers in an airtight container.
To serve invert the chocolate onto a chopping board and cut into slices. Drizzle with olive oil, then sprinkle with a tiny pinch of salt crystals, serve with bread.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Frank Camorra at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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