Ingredients
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250g plain chocolate biscuits (see note)
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125g butter, melted
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180g milk chocolate, chopped
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1/3 cup thickened cream
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1/2 cup chocolate hazelnut spread
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5 eggwhites
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1 1/4 cups caster sugar
Method
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1Grease a 2cm-deep, 23cm (base) loose-based round fluted flan tin. Process biscuits until finely chopped. Add butter. Process to combine. Press mixture over base and side of prepared tin. Place on a baking tray. Refrigerate for 15 minutes.
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2Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted. Cool for 10 minutes.
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3Top biscuit base with chocolate hazelnut spread. Pour over chocolate mixture. Cover. Refrigerate for 2 hours or until firm.
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4Preheat grill on high. using an electric mixer, beat eggwhites and sugar on high speed for 8 to 10 minutes or until sugar has dissolved. Spoon mixture over chocolate layer. using a spatula, make furrows in top. grill for 3 to 5 minutes or until top is golden. Set aside for 10 minutes. Serve.
Source: taste.com.au
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