Chocolate, Pink, Meringue – The Godiva Challenge

When I heard about the Godiva Challenge, I knew I wanted to take part.  Firstly, I love a challenge and secondly for every entry, Godiva will donate £5 to Breast Cancer Now.  My mum is a breast cancer survivor, enough said.

Our brief was to create something with chocolate, meringue and combining a pink element.  As the winning dessert will make it onto the menu of a posh restaurant, I thought I was best to avoid a cake, which is my speciality.  After much thought I decided on;

Chocolate Chip Dough Chocolate Tart with a Meringue Crown

Ingredients for tart base

4 tablespoons butter, room temperature

1/4 cup brown sugar

1/6 cup granulated sugar

1/2 egg

1/2 teaspoon vanilla extract

1 cup plain flour

1/8 teaspoon baking soda

1/3 teaspoon salt

1/3 cup chocolate chips

Method

• Preheat the oven to 180°c.  I used 5 greased individual loose bottomed tart cases.
• In the bowl cream the butter with the brown sugar and sugar until light and fluffy. Add the egg, vanilla extract and mix to combine.
• Add the flour, baking soda, salt and mix. Then add the chocolate chips and mix again just until evenly incorporated.
• Press the dough into the prepared tart pan.
• Bake the crust until golden brown, 20 minutes. Cool completely before filling.

Granache filling ingredients

7oz Chocolate (I used milk)

1/2 cup of double cream

Method

• Put chocolate in a bowl and bring the cream to the boil.  Then pour the cream over the chocolate pieces and leave for 45 seconds without touching.  Then mix thoughly
• Pop in the microwave for ten seconds at a time, stirring in between, until the chocolate is completely melted and the mixture is smooth.
• Then pour over the cooled bases
• Refridgerate for 30 minutes at least.

Meringue ingredients

2 large egg whites

55g caster sugar

55g icing sugar

Method

• Whisk egg whites until they leave stiff peaks.
• The add a small bit of caster sugar at a time, while whisking between each addition.
• Sift 1/3 of the icing sugar into the mixture and using metal spoon, fold it in, then add the other 2/3’s in the same way.
• Make sure it is combined, but not over worked.
• Drop onto baking parchment and bake at 100 degrees for about 2 hours.
• The turn off the oven, open the door and let them cool down.

Creation

• Crush the meringue to give an eaton mess vibe and pile on top of the tart.  Drizzle on melted chocolate and sprinkle with pink sugar sprinkles. Et Voila!

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Inspired to enter the Godiva Chocolate Challenge? Full entry and prize details can be found on Godiva’s website.  Follow @GodivaUK on Twitter and the hashtag #GodivaChallenge for the latest news on the challenge.