My new favorite cake!
Makes 12 pieces
For the crust:
101⁄2 oz digestive biscuits
11⁄4 sticks of butter
For the batter:
13⁄4 sticks butter
7 oz dark chocolate, chopped
1⁄4 cup cane sugar
1 teaspoon vanilla powder
3 oz pecans, coarsely crushed (almost whole)
For the meringue:
2 egg whites
11⁄3 oz water
1⁄2 cup cane sugar
For the toppings:
2 oz dark chocolate
1 tablespoon cacao nibs
- Preheat the oven to 390°F.
- Mix the biscuits and butter in a food processor and spread the dough in the bottom of a baking tin.
- Melt the butter and chocolate together in a pot on a low temperature.
- Whip the eggs, sugar, and vanilla powder.
- Mix the chocolate into the egg mixture.
- Add the pecans.
- Pour the batter into the baking tin.
- Bake in the center of the oven for about 12–13 minutes. The cake should be sticky in the center.
- Take out the cake and let it cool.
- Let the cake rest and cool in room temperature for 4–5 hours or in the fridge for a couple of hours.
- To make the meringue, place the egg whites in a bowl.
- Heat the water and sugar until it reaches 230°F.
- Start whipping the egg whites.
- Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly.
- Whip the meringue until it has cooled down completely.
- Spread the meringue over the cake.
- Sear with a gas cooking torch.
- Chop and melt the chocolate.
- Drizzle chocolate over the cake and sprinkle with cacao nibs.
- Cut into pieces with a sharp knife. Heating the knife with the gas torch or with hot water (dry it with a towel before cutting) makes it easier to cut nice pieces.
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