I did something really bad today.
I had a really indecent, dirty thought and I acted upon it.
Packing up my lovely apartment into bin liners, to be placed in storage in Devon has all got slightly too emotional for me. So I sought out comfort, and found it in a pile of sumptuously, chocolatey, heavenly, bliss. Chocolate. Meringue. Pie. All together now? ‘Mmmmmmm.’
Now I know myself pretty well, I can get VERY carried away with food. The thought of pouring myself into a bikini in two weeks time is all very daunting too. However, I invented a quick and easy way to get my fix, without getting carried away and eating the whole pie.
Naughty, gooey, chocolate Scrummies.
For the pastry
7oz plain flour
4 oz butter (chopped into cubes)
2-3 tablespoons very cold water
For the chocolate centre
100g soft, dark brown sugar
397g can condensed milk
100g dark chocolate (chopped)
For the meringue
4 large egg whites
115g caster sugar
115g icing sugar
Lets set the base…
Sieve the plain flour into a bowl, rub in the butter with the tips of your fingers until the flour has coated the butter, resembling fine breadcrumbs. If you’re doing this properly, you shouldn’t get any flour on your palms!
Add the water, a teaspoon at a time stirring the mixture constantly with a flat bladed knife until it forms a ball of dough. Flatten the dough as much as possible and place in the fridge wrapped in cling film. Leave in the fridge a minimum of 15, but maximum of 30 minutes.
Whilst your pastry is chilling (see what I did there, hey?!…) in the fridge, get started on the gooey chocolate centre. Put the brown sugar and chopped chocolate in a pan over the heat, and keep stirring until the sugar has dissolved into the chocolate. Add an ounce or two of butter if the sugar needs help dissolving. Pour in the condensed milk and bring to a quick boil for about a minute, keep stirring though!
Whilst that cools to one side, roll out your dough as thin as possible and using a circular cutter (or a wide rimmed cosmopolitan glass in my case) cut out circles and place in muffin cases in a muffin tin. Blind bake in the oven at 100 degrees for about 20 minutes, or until golden brown.
When they’re slightly cooled, remove all the baking beans (don’t touch the baking beans, they will burn you and it will hurt) and pour in enough chocolate goo to fill each shell. Leave to cool until you’ve finished the next step.
Whisk up your egg whites on a medium power until they make two stiff peaks, but don’t over whisk! Change the setting to high and whisk in the caster sugar a table spoon at a time, until the mixture turns thick and glossy. Sieve in a third of the icing sugar, and fold into the mixture using a metal spoon. Continue to fold the rest of the icing sugar in, a third at a time. Fill the cases with the meringue mixture covering the chocolate pies.
Bake in the oven at 100 degrees for roughly 45-60 minutes or until light golden on top and hard to the tap.
They are ready!!
Ooo, you clever thing. Don’t they look divine?
Only one thing left to do…
Enjoy every last bit.