TV CHEF PHIL VICKERY’S FAMILY FEASTS: Gooey chocolate meringue
A nice easy chocolate recipe here: I use 70 per cent cocoa chocolate but 90 per cent can be used if you want a darker, richer taste. I have reduced the sugar content to only 100 grams in total. I add a little extra melted chocolate to pour over and a light dusting of icing sugar, which are all optional. A small spoonful of reduced-fat crème fraîche can also be served alongside.
Not only is dark chocolate a good source of antioxidants, but also it is believed to reduce the risk of cardiovascular problems and lower cholesterol
4 medium eggs, at room temperature
pinch of cream of tartar
100g caster sugar
2 level tbsp cornflour, sifted
200g dark (bitter) chocolate (minimum 70% cocoa solids), melted
oil (in a spray bottle)
50g bitter chocolate, melted (or white is good)
cocoa powder (optional)
icing sugar (optional)
- Preheat the oven to 230C/gas 8. Separate the eggs into whites and yolks; you only need two yolks for this dish. Whisk the egg whites with the cream of tartar in an electric mixer fitted with the whisk attachment on a medium speed until foamy and thick. Add the sugar and whisk until thick and glossy, taking your time.
- Remove from the machine and carefully fold in the two egg yolks, the cornflour and the melted chocolate. Spray a warmed 20cm ovenproof, nonstick frying pan with a little oil. Add the meringue mix and place the whole thing in the oven. Cook for 10-12 minutes or until nicely risen and still just slightly undercooked in the middle.
- Remove from the oven and immediately spoon over the melted chocolate. Serve dusted with a little cocoa powder and/or icing sugar, if using. Place the pan in the centre of the table and dig in.
TIP Not only is dark chocolate a good source of antioxidants, but also it is believed to reduce the risk of cardiovascular problems and lower cholesterol – so the darker the better, as it’s the cocoa in chocolate that contains these benefits.