4 medium egg whites
125 g caster sugar
125 g soft light brown sugar
125 g frozen chestnuts, defrosted and roughly chopped
125 g plain chocolate, broken into pieces
568 ml pot double cream
4 oranges, skin removed and paired into segments
2 tbsp icing sugar
2 tbsp cocoa powder
125 g caster sugar
125 g soft light brown sugar
125 g frozen chestnuts, defrosted and roughly chopped
125 g plain chocolate, broken into pieces
568 ml pot double cream
4 oranges, skin removed and paired into segments
2 tbsp icing sugar
2 tbsp cocoa powder
method
For the meringue cake
1. Preheat the oven to 150°C, 300°F, gas mark 2.2. Mark two sheets of baking parchment with 23 cm circles, place pen side down on two baking sheets.
3. Place the egg whites in a clean glass bowl, then whisk with an electric whisk until they form soft peaks.
4. Combine the sugars, then gradually whisk in approximately 1 tsp at a time until a stiff mixture is achieved.
5. Fold in the chestnut pieces.
6. Divide between the two baking sheets and spread to fill the circles.
7. Place in the oven and cook for approximately 1 1/2 hours until just set and firm to the touch.
8. Cool and remove from the paper.
For the filling
1. Place the chocolate and 150 ml of the cream into a saucepan, warm gently until the chocolate melts, stirring occasionally.2. Bring to the boil, then remove from the heat, allow to cool then refrigerate.
To assemble
1. Whip the remaining cream until soft peaks form.2. Take one meringue circle and spread with the softened chocolate filling, followed by the orange segments and cream.
3. Top with the remaining meringue circle, dredge with the combined icing sugar and cocoa powder.
4. Serve immediately
serving amount
serves: 8
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