Good Housekeeping South Africa

For the Love of CHOCOLATE

MOCHA MERINGUE PIE

This grown-up twist on the classic is sure to become your go-to dinner-party pud. It is best eaten on the day it’s made.

Hands-on Time 35 minutes, plus chilling and cooling Cooking Time About 1 hour 15 minutes Serves 12

FOR THE PASTRY

175g cake flour, plus extra to dust
25g cocoa powder
75g unsalted butter, chilled and cut into cubes
50g caster sugar
1 medium egg, beaten

FOR THE FILLING

150g dark chocolate (about 70% cocoa solids)
125g unsalted butter
3 medium eggs, at room temperature
125g light brown muscovado sugar
150ml double cream, at room temperature
2 tsp espresso powder dissolved in 100ml hot water

FOR THE MERINGUE TOPPING

4 medium egg whites
200g caster sugar
2 tsp cornflour

1. To make the pastry: pulse flour and cocoa together in a food processor. Add butter and pulse until mixture resembles fine breadcrumbs. Add sugar and pulse to incorporate. Add the egg and pulse again until mixture begins to clump together. (If it looks dry, add a few drops of cold water and pulse again.) Tip onto a work surface, bring together into a disc, wrap in clingwrap and chill for 30 minutes. If you don’t have a food processor, sift flour and cocoa powder together, then rub butter into the flour mixture. With a blunt-ended knife, mix in the sugar followed by the egg, and then bring together before chilling.

2. Lightly flour a work surface and roll out pastry. Use it to line a fluted 23cm round, loose-bottomed tin (about 3cm to 5cm deep). Prick base all over with a fork, then chill again for 20 minutes. Preheat oven to 190°C.

Line the pastry with baking paper and fill with baking beans or raw rice. Bake for 20 to 25 minutes or until sides are set. Carefully remove paper and beans/rice and

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