For this recipe you will need 3 x 20cm round, deep sided cake tins.
You will need:
- 100g dark chocolate, chopped into small pieces
- 6 large egg whites
- 350g caster sugar
- 3 tbsp cocoa powder
- 1 tbsp cornflour
- 2 tsp white wine vinegar
For the Ganache
- 200g dark chocolate, broken into pieces
- 200g double cream
For the filling
- 250g mascarpone
- 50g salted caramel sauce
- 250g double cream
- 2 tbsp icing sugar
For decoration
- Assorted chocolate confectionary, salted caramel sauce (shop bought) and some toffee popcorn are all delicious!
Let's make it:
Step 1:
Pre-heat your oven 140°C or 120°C fan.
Step 2:
Draw a circle on each piece of baking parchment paper. This needs to be roughly 20-23cm, so use a dinner plate or a cake tin base as a guide.
Step 3:
Turn the paper over, the circles should still be visible.
Step 4:
Place 50g of the chopped dark chocolate into a cereal sized bowl, this needs to easily fit into your stand mixer bowl.
Step 5:
Place this into the stand mixer sitting this on the base of the bowl.
Step 6:
Fit the HeatSplash™ guard and turn on HeatSoft™, using the Melt function.
Step 7:
Allow the chocolate to melt, this should take roughly 5 minutes, stir, then carefully remove the cereal bowl. Use caution here as the bowl could be hot to the touch. Set this aside.
Step 8:
Check the main bowl is clean, then add your egg whites and fit your whisk and the guard.
Step 9:
Select Melt and begin whisking, on a medium speed, until firm peaks begin to form. Begin adding the sugar through the guard opening, a couple of spoonful’s at a time, whisking well between each addition.
Step 10:
Once you are half way through your sugar, turn off HeatSoft™.
Step 11:
When all the sugar has been added, the mixture should be thick and glossy.
Step 12:
Remove the mixing bowl from the stand.
Step 13:
Sieve the cocoa and cornflour together and mix well. Sprinkle this on top of the meringue with the vinegar and the remaining 50g chopped chocolate pieces.
Step 14:
Gently fold in using a large metal spoon.
Step 15:
Divide this evenly between your 2 circles on their baking sheets swirling this around to the circle edges as you go.
Step 16:
Using a dessert spoon begin adding small drizzles of the melted chocolate over the top and sides of the meringue and using a clean skewer swirl this gently to create a pattern.
Step 17:
Place these into your pre-heated oven for 1 hour and 45 minutes until crisp and dry. The meringues should easily peel off the paper at this stage.
Allow the meringues to cool fully in the oven before removing them.
Step 18:
For the Ganache – Place the chopped chocolate into the stand mixer bowl, fit the scraper beater and the HeatSplash™ guard. Select Melt and allow the chocolate to begin melting before gently mixing to a smooth consistency.
Step 19:
Gradually pour in the cream and continue mixing until a smooth, glossy and thick mixture is achieved.
Step 20:
Remove from the bowl and set aside to thicken (this occurs as the mixture cools. This can also be made the day before and stored in your fridge overnight). To soften for spreading, simply pop your ganache into your stand mixer bowl, select Soften and gently mix until the correct spreading consistency is achieved.
Step 21:
To prepare your filling – place the mascarpone into your stand mixer bowl and fit the whisk. Gently mix until softened, add the caramel sauce, double cream and icing sugar and whisk until softly peaking.
Step 22:
To serve – Place 1 of the chocolate meringues onto your serving plate. Top with ¾ of the ganache and spread this around. Top with ¾ of the mascarpone filling and spread this on top.
Fit the remaining chocolate meringue on top and gently swirl over the remaining ganache and mascarpone topping. Top with the assorted confectionary and drizzle over the caramel serve before serving.