A rich chocolatey meringue served with toasted bread.


  • 300g dark chocolate (50% cocoa solids), chopped

  • 4 eggs, separated

  • 100g soft unsalted butter

  • 2 tbsp caster sugar

  • 200g firm 2 day old white bread high tin loaf, crusts removed. sliced 2 mm thick x 80mm x 20 mm

  • good quality sea salt crystals, to sprinkle

  • olive oil, to drizzle, Hojiblanca variety


  • 1.

    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.

  • 2.

    Remove from the heat, whisk in the egg yolks, then the butter and stir until all the butter has melted.

  • 3.

    In another bowl, whisk the egg whites until soft peaks form, then, whisking continuously, gradually add the sugar. Do not over beat.

  • 4.

    Mix one third of the meringue into the chocolate mixture until nearly combined, then gently fold through the remaining meringue.

  • 5.

    Pour the mixture into a greased and baking paper lined 10 x 25cm loaf tin, cover and refrigerate for 1 hour, until just set.

  • 6.

    It should be served not too cold and just set, so it is important to make this very close to the time required.

  • 7.

    Meanwhile, preheat the oven to 180°C.

  • 8.

    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.

  • 9.

    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 information

Nutritional analysis per serving (6 servings)

  • Energy 524kj
  • Fat Total 34g
  • Saturated Fat 18g
  • Protein 9g
  • Carbohydrate 53g
  • Sugar 34g
  • Sodium 315mg

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.

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Courtesy of Frank Camorra at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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