Dark Chocolate with Orange
For the Meringue:
4 large eggs white, room temperature
1/4 cup dark-brown sugar
3/4 cup superfine sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
Dark chocolate ganache
Optional: Whipped cream
Preheat oven to 150C. Using an 20 cm bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in orange juice and vanilla; gently fold to combine.
Sift cocoa powder over meringue, and fold until barely any streaks remain.
Mound the meringue in the center of the 20 cm circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 120 degrees.
Bake for 1 hour and 15 minutes.
Make the ganache (1 1/2 cups), see recipe below
225gr Meurisse Dark Chocolate with Orange
1 cup heavy cream or less, according to desired thickness
1/8 teaspoon coarse salt
Step 1 Coarsely chop Dark Chocolate with Orange. A serrated knife is best for the job.
Step 2 Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir as doing so will cool the ganache too quickly, making it grainy).
Step 3 Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
Step 4 Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top withmelted Meurisse Dark Chocolate with Orange ganache, leaving 1/2-inch border from edge.
Garnish with chocolate pieces of Meurisse Dark Chocolate with Orange, orange parts, orange zest and serve immediately.