Dear ones, the oven has returned to my kitchen after what seemed like an eternity to me 😀 And as I had to mark this moment somehow, I put it to work immediately. And how else but with a chocolate cake ? With lots of chocolate! :)))
- Biscuit countertop:
- 120 g simple biscuits
- 60 g butter
- 2 tablespoons cocoa
- Chocolate cream:
- 200 g dark chocolate
- 200 g sweetened condensed milk
- 2 yolks
- vanilla essence
- Lemon meringue:
- 2 egg whites
- 2 tablespoons sugar
- lemon juice
Preparation Chocolate and meringue tart with lemon:
The biscuits and cocoa are mixed in the robot until a fine breadcrumbs are obtained. Add the melted butter and mix again until you get a composition like crumbs that we will put in a removable tray (20 cm in diameter). Press well with a spoon or the bottom of a glass, so as to obtain a compact top. Refrigerate until cream is ready.
We put the broken chocolate in a bowl together with the sweetened condensed milk and melt it over low heat, stirring constantly until it is homogenous. Set aside, let cool and incorporate the egg yolks, stirring vigorously.
Pour the chocolate cream over the cookie sheet and put the tray in the oven for about 30 minutes.
In the meantime, we will prepare the meringue from the 2 egg whites. Mix well until you get a strong foam. Add the sugar and mix again until you get a dense and consistent foam. At the end, add the lemon juice to taste, depending on how sour you want it to be, but you have to consider creating a contrast between it and the very sweet chocolate cream. 🙂
Remove the tray from the oven, place the meringue on top
Bake again for a few minutes until the meringue is browned. I was very impatient and I put it under the grill, to be ready faster. :)))
Allow to cool, then portion as desired.
Good appetite! 😉