Zutaten für Chocolate Angel Pie
- 4 large egg whites
- Cream Of Tartar
- 1/2 cup granulated sugar
- Vanilla Extract
- Unsweetened Chocolate
- 1/4 cup water
- 3 large egg yolks
- Pinch of salt
- Whipping Cream
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Zubereitung von Chocolate Angel Pie
- **Meringue Shell:**
- Preheat oven to 250°F (120°C).
- In a clean, grease-free bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1 cup granulated sugar, 2 tablespoons at a time, beating for 2 minutes after each addition until sugar is completely dissolved and stiff, glossy peaks form.
- Add 1 teaspoon vanilla extract and beat for another minute.
- Spoon meringue into a greased 9-inch pie plate, spreading evenly and piling it up slightly at the edges to create a shell.
- Bake for 1 hour at 275°F (135°C). Turn off the oven and let the meringue cool in the oven for another hour with the door slightly ajar.
- **Chocolate Filling:**
- In a double boiler (or a heat-safe bowl set over a pan of simmering water), combine 6 ounces bittersweet chocolate, chopped, 1/4 cup water, 3 large egg yolks, 1/2 cup granulated sugar, and a pinch of salt.
- Cook, stirring constantly, until the chocolate is melted and the mixture is thick enough to mound when dropped from a spoon (about 8-10 minutes).
- Remove from heat and set aside to cool slightly.
- In a separate bowl, beat 1 cup heavy cream with 1 teaspoon vanilla extract until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until combined.
- Pour the chocolate filling into the cooled meringue shell.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
80g
Fat
52g
Carbs
7g
