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Make this dark chocolate and hazelnut meringue pie for a decadent dinner party dessert, then check out our chocolate and caramel tart, chocolate cheesecake, chocolate trifle and more chocolate dessert recipes.

Recipe tip: You can make the chocolate meringue pie to a day ahead, then toast and decorate just before serving.

Ingredients

  • 6 large eggs, separated
  • 4 tbsp cocoa powder, plus extra for dusting
  • 4 tbsp cornflour
  • 100g chocolate hazelnut spread
  • 200g soft light brown sugar
  • 250ml double cream
  • 100g dark chocolate (70%), finely chopped
  • 175g caster sugar
  • 2 tbsp blanched hazelnuts, toasted and chopped

PASTRY

  • 50g blanched hazelnuts
  • 150g plain flour
  • 3 tbsp cocoa powder
  • 2 tbsp soft light brown sugar
  • 150g butter, cold, cubed

Method

  • STEP 1

    To make the pastry, whizz the hazelnuts in a food processor until finely chopped. Add the flour, cocoa, sugar and a pinch of salt, then blitz again until well combined. Add the butter and pulse until the dough resembles rubble. Add 1-2 tbsp of ice-cold water and pulse again until it comes together into a ball. Cover and chill for 20 minutes.

  • STEP 2

    Beat together the egg yolks, cocoa, cornflour and chocolate hazelnut spread in a medium bowl until smooth and thick. Heat the brown sugar and cream in a medium pan with a pinch of salt, stirring to dissolve the sugar. Once steaming (but not boiling), pour over the egg yolk mixture in a steady stream, whisking constantly, until smooth. Return the custard to the pan. Whisk continually over a low heat for 5-8 minutes or until thickened – it should thickly coat the back of a spoon. Don’t be tempted to turn up the heat, as this can cause the custard to split. Keep whisking to a condensed milk consistency.

  • STEP 3

    Transfer the warm chocolate custard to a clean bowl and stir in the chopped dark chocolate until melted and smooth. Leave to cool at room temperature, covering the surface with baking paper to prevent a skin forming.

  • STEP 4

    Roll out the chilled pastry in between two sheets of baking paper to the thickness of a £1 coin, then use it to line a 23cm-wide fluted tart tin, leaving a little overhanging the edge. Press it well into the base, then prick with a fork and chill for 20 minutes.

  • STEP 5

    Heat the oven to 200C/fan 180C/gas 6 and line the pastry case with a scrunched-up piece of baking paper. Fill with baking beans and bake for 15 minutes, then remove the beans and paper, and bake for another 5-10 minutes or until the pastry looks dry and is cooked through. Leave to cool, then trim the edges with a serrated knife. The pastry will be fairly delicate but will firm up slightly when chilled.

  • STEP 6

    Beat the cooled chocolate custard with a whisk to loosen a little – it will have thickened more during cooling. Pour the custard into the cooled pastry case, leaving a small gap at the top for the meringue (you may have 2-3 tbsp of filling left over depending on how tall the tin is). Smooth the surface with the back of a spoon. Chill for 4 hours until set, or overnight – when pressed lightly, your finger will leave a clear indent.

  • STEP 7

    When the filling is set, make the meringue. Put 3 of the egg whites and the caster sugar in a clean heatproof bowl set over a small pan of simmering water, making sure the water doesn’t touch the base of the bowl (you can keep the remaining egg whites for another recipe). Whisk for 5 minutes until the mixture has thickened and tripled in size – when you rub a little between two fingers, you shouldn’t feel any grains of sugar. Remove from the heat and beat with an electric whisk for 6-7 minutes more to stiff peaks. Remove the tart from the tin, spoon over the meringue and create peaks and swirls with the back of a spoon. Use a kitchen blowtorch to caramelise some of the meringue, or put under a hot grill for a few seconds. Dust some more cocoa over the top and scatter with the toasted hazelnuts to serve.

Enjoy more of our magical meringue recipes

Lemon meringue pie

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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