Instructions
Preheat the oven to 190°C (375°F).
Roll out the dough on a lightly floured surface and place it in a 9-inch pie pan.
Trim and crimp the edges, then prick the base with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes, or until the crust is golden brown. Let cool completely.
Prepare the chocolate filling:
In a medium saucepan, whisk together the sugar, cornstarch and salt.
Gradually stir in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Cook for 1 minute, then remove from heat.
In a separate bowl, whisk the egg yolks.
Gradually whisk in about 1/2 cup of the hot milk mixture to temper the egg yolks.
Return the egg yolk mixture to the saucepan and return the heat to medium.
Cook, stirring constantly, until the mixture thickens and bubbles.
Remove from the heat and stir in the chopped chocolate, butter and vanilla extract until smooth.
Pour the filling into the cooled cake base and smooth the top. Refrigerate while you prepare the meringue.
Prepare the meringue topping:
Preheat oven to 350°F (175°C).
In a clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, and beat on high speed until stiff peaks form.
Stir in the vanilla extract.
Spread the meringue over the chocolate filling, making sure to seal the edges with the crust so they don’t shrink.
Use a spatula to press peaks into the meringue.
Kiss back:
Bake the cake for 10-12 minutes or until the meringue is golden brown.
Remove from the oven and let cool completely at room temperature.
Refrigerate for at least 2 hours before serving to allow the filling to set.
Enjoy your delicious and tasty chocolate meringue cake!
Quelle: Optimal Recipes
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