Friday, 17 January 2014

Double Chocolate Meringue Traybake

James starts a new job next week, and today is his last day with his current team. What better way to celebrate and see him off than something nice and chocolaty! 

For the cookie layer:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown muscovado sugar
2 eggs yolks

1 1/2 cups plain flour
¼ cup cocoa powder
1 tsp baking powder
1 tbsp water
1 tbsp whole milk
1 tsp vanilla
200g chocolate chip

For the meringue layer:
1/2 cup light brown muscovado sugar
2 egg whites

Preheat the oven to 170c and line a deep sided, square baking dish with greaseproof paper.

Make the cookie layer first. In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Mix in the yolks, one at a time, then stir in the water, milk and vanilla.
Sift in the flour, cocoa powder and baking powder and beat gently until everything is incorporated and it forms a crumbly dough.

Press the cookie dough gently into the pan with your hands, making sure the surface is even.
Sprinkle the chocolate chips over the cookie dough layer and press them slightly into the dough to hold them in place.

Next, make the meringue. Put the egg whites in a clean bowl and whisk until frothy and doubled in size. Gradually add the sugar, a tablespoon at a time, and continue whisk until it turns glossy and holds soft peaks.
Spoon the meringue over the layer of chocolate chips in an even layer. Make sure you push it right up to the edges.

Lightly press a piece of greaseproof paper on top of the meringue (this helps flatten the surface and stops the top from burning before the cookie layer is cooked).
Bake for 20 minutes, carefully remove the greaseproof paper, then return to the oven for a further 5-10 minutes, until the edges are turning golden and it’s starting to pull away from the sides of the dish.
Leave to cool in the dish before removing and cutting into squares or bars.

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