Chocolate Meringue Stacks
|Caster sugar||4 Ounce (125 Grams)|
|Cocoa powder||1 Tablespoon, sifted|
|For bitter chocolate sauce|
|Plain chocolate||6 Ounce, broken into pieces (175 Grams)|
|Water||1⁄4 Pint (150 Milliliter)|
|Instant coffee powder||1 Teaspoon|
|Sugar||2 Ounce (50 Grams)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Clear honey||1 Teaspoon|
|Plain chocolate squares||8 (different shaped, For Decorations)|
|Grated chocolate||2 Tablespoon (For Decorations)|
Whisk the egg whites until stiff, then whisk in the sugar, 1 tablespoon at a time, until the mixture holds its shape.
Carefully fold in the cocoa.
Line 2 baking sheets with baking parchment and carefully draw eight 8 cm (3 inch) and eight 5 cm (2 inch) circles on the paper.
Put the meringue into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle and pipe on to the circles to cover completely.
Bake in a preheated oven, 120°C (250°F), Gas Mark 1/2, for 2 hours.
Transfer to a wire rack to cool.
Put all the sauce ingredients in a saucepan, gently bring to the boil and simmer for 10 minutes.
To make the filling, whip together the cream, brandy and honey until the mixture thickens and holds its shape, then divide three-quarters of it between the large meringue circles.
Cover with the small circles.
Serve the meringue stacks on individual plates and decorate with the remaining cream and the piped shapes.
Spoon some bitter chocolate sauce around each one and sprinkle with a little grated chocolate.