Country: Sweden
Type: dessert
| Ingredients | |
| 3 (150 ml) | egg whites |
| 250 ml (220 grams) | sugar |
| 300 ml | Rice Crispies |
| 100 ml | water |
| 2-1/2 tbsp | flour |
| 50 grams | dark chocolate |
| 50 grams | butter, unsalted |
| 100 ml (60 grams) | icing sugar |
| 1 | egg yolk |
| 300 ml | whipping cream |
| 30 grams | dark chocolate |
| Instructions | |
|
Meringue:
Preheat oven to 140° Celsius. Line a rimmed cookie sheet with baking parchment. Beat egg whites until stiff. Add sugar a little at a time, while still beating. Beat at least 5 minutes, until shiny. Fold in Rice Crispies. Spread meringue evenly onto parchment-clas cookie sheet. Bake one hour. Remove from oven and divide width-ways into two halves. Filling: Boil water and flour to a thick porridge, stirring. Remove from heat, and beat in the 50 grams of chocolate and the butter in pieces. Continue beating until smooth. Add icing sugar and the egg yolk, and beat until smooth. Allow to cool before spreading it on one of the meringue halves. Whip whipping cream and spread over the chocolate cream on the one meringue half. Lay the other meringue half on top. Melt the remaining 30 grams of chocolate (over a hot water bath or in the microwave), and drizzle decoratively over the top meringue half. Let cake sit in a cool place for a while before serving. |
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Source: Svenska folkets 100 bästa recept ur Allt om Mat. s.l.: Bonniers Specialtidningsförlag AB and Bokförlaget Forum AB, 1998. p. 82
Translation: Laine Ruus, Oakville, 2013-05-10