Give in to charming choc concoctions this Easter!
Ingredients
- 250g plain chocolate biscuits (see note)
- 125g butter, melted
- 180g milk chocolate, chopped
- 1/3 cup thickened cream
- 1/2 cup chocolate hazelnut spread
- 5 eggwhites
- 1 1/4 cups caster sugar
Method
- Step 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.
- Step 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.
- Step 3Top biscuit base with chocolate hazelnut spread. Pour over chocolate mixture. Cover. Refrigerate for 2 hours or until firm.
- Step 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.
- High protein
- Low sodium
Nutrition
1777 kj
Energy
22g
Fat Total
12g
Saturated Fat
1g
Fibre
5g
Protein
37mg
Cholesterol
165.17mg
Sodium
41g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
We used Choc Ripple biscuits.
Tip: Keep pie in the fridge while making meringue topping so it stays cold enough to retain its shape when grilling.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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