Chocolate pie with raspberry meringue
8 servings
30 minutes
Chocolate pie with raspberry meringue is an exquisite dessert of European cuisine that combines the rich taste of chocolate with the lightness of airy meringue and the freshness of raspberries. Its history traces back to traditional French and Italian pastry techniques where chocolate and berries are often used to create harmonious flavor contrasts. The deep chocolate layer, slightly moist due to the addition of espresso, is perfectly complemented by crunchy pecans. The raspberry meringue, light and airy, adds freshness and sophistication to the pie. This dessert is perfect for festive occasions, romantic evenings, or simply enjoying the taste of high pastry art.
1
Break the glaze into large pieces and melt it together with butter and espresso powder in a metal bowl over a hot water bath. Cool the chocolate mixture.
- Chocolate glaze: 200 g
- Butter: 100 g
- Instant espresso: 1 tablespoon
2
Grease a heatproof dish (22 cm in diameter) with butter. Whisk the eggs with 80 grams of sugar and mix with the chocolate mixture. Add cornstarch and almonds. Fill the dish to a height of 2 cm with the mixture. Distribute pecans on top.
- Butter: 100 g
- Chicken egg: 3 pieces
- Sugar: 160 g
- Starch: 1 tablespoon
- Ground almonds: 120 g
- Pecan: 150 g
3
Bake the chocolate dough in the oven at 150 degrees for 15-20 minutes.
4
For the meringue, boil 80 grams of sugar with 40 ml of water. Remove from heat and cool.
- Sugar: 160 g
- Egg white: 3 pieces
- Raspberry: 200 g
5
Whip the egg whites well. While stirring, add the sugar syrup and continue whipping the whites until a thick cream forms. Sort the raspberries, wash, dry, and add to the cream. Spread the cream and berry mixture over the chocolate base.
6
Bake the pie in the oven at 180 degrees (Convection +) on the 2nd level from the bottom for 5-10 minutes until the meringue is slightly browned. Cool and serve.