Chocolate blondie with meringue

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 200 g white couverture
  • 150 g Butter
  • 3 Eggs (size M)
  • 100 g Sugar
  • 1 pinch Salt
  • 200 g Flour
  • 1 TEASPOON Baking Powder
  • 400 g Dark chocolate
  • 400 g Whipped cream
  • 50 g Meringue Tuffs
  • 7-10 Tbsp Grease

Directions

  1. 1

    Chop white chocolate coating. Cut butter into pieces. Melt 150 g chocolate coating and butter over a warm water bath.

  2. 2

    Beat the eggs, sugar and salt in a large mixing bowl with the whisk of the hand mixer for approx. 3 minutes until creamy. Pour the chocolate-butter mixture into the egg mixture and stir in. Mix flour and baking powder.

  3. 3

    Quickly fold into the chocolate-egg mixture. Stir the rest of the couverture into the mixture.

  4. 4

    Put the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for 15-17 minutes (stick test).

  5. 5

    Remove and let cool on a cake rack for 15-20 minutes. Prick holes in the dough with a wooden handle close together (do not prick all the way to the bottom) and then leave to cool for 1 1/2-2 hours.

  6. 6

    Roughly chop the chocolate. Warm the cream in a pot lukewarm. Add chocolate and melt in it at low heat while stirring constantly. Chill the chocolate cream for 20-25 minutes. Then pour over the cooled cake.

  7. 7

    Chill the cake for about 1 hour.

  8. 8

    Meanwhile crumble meringue with your hands and after 30-40 minutes of cooling time crumble meringue over the cake.

Nutrition Facts

KCAL
450 kcal
CARBS
37 g
FATS
30 g
PROTEINS
6 g