Chocolate Meringue Tart

Ingredients
for 6 servings

1 pre-baked tart shell, 25 cm (9 in)

CHOCOLATE FILLING

250 g (1 ½ cups) chocolate
200 g (1 cup) butter
2 eggs
3 egg yolks
100 g (¾ cup) plain flour
50 g (¼ cup) sugar

MERINGUE

6 egg whites
300 g (1 ½ cups) caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
100 g (¾ cup) cocoa powder

Preparation

🔹Pre-heat the oven to 150°C (300°F).
🔹Gently melt the chocolate and butter together over a bain-marie.
🔹Once combined, take off the heat.
🔹Stir in the eggs, egg yolks and sugar.
🔹Fold in the flour.
🔹Pour into the tart shell.
🔹Bake for 15 minutes.
🔹Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
🔹Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
🔹Whisk until stiff peaks form.
🔹Gently fold in the cocoa powder.
🔹Spoon on top of the chocolate tart.
🔹Bake for 30 minutes.
🔹Cut into slices and serve.
🔹Enjoy!

5-Layer Cookie 'Box' Brownie Cheesecake

Ingredients
for 8 servings

16 oz (455 g) chocolate chip cookie dough, 1 tube, room temperature
36 oz (1 kg) brownie mix, 2 boxes, batter prepared according to package instructions
24 oz (680 g) cream cheese, softened
½ cup (100 g) sugar
1 teaspoon vanilla extract
1 large egg
40 double-stuffed chocolate cookie sandwiches
whipped cream, for serving

Preparation
Preheat the oven to 350°F (180°C).
Line a 9-inch (22-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
Unclasp the pan and freeze the cookie dough disk.
Re-clasp the pan, then spray the bottom with cooking spray.
Pour in the brownie batter.
Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
Bake for 35 minutes, then cool for about 5 minutes.
Reduce the oven temperature to 300°F (150°C).
In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
While the brownie is still warm, carefully rotate and press down on the cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill 30 minutes.
Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
Pour the cheesecake batter on top of the cookies and spread evenly across the top.
Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
Tuck in any edges, then bake for 20 minutes.
Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
Enjoy!

Tiramisu Brownie Bars

Recipe:
250g dark chocolate, 125g butter, 175g brown sugar, 1 packet vanilla sugar, 1 pinch of salt, 3 eggs, 75g creme fraiche, 75g flour, 1 teaspoon soda, 150ml coffee, 40ml amaretto liqueur , about 10 spoonfuls, 250g mascarpone, 1 packet of pudding powder (cream flavor) 1 tablespoon sugar, 400ml milk, 1-2 teaspoons cocoa powder.

Instructions:

Cover a mold (24 x 28cm) with baking paper. Chop chocolate roughly. Melt butter with half of the chocolate in a saucepan. Stir in sugar, vanilla sugar and salt and allow to cool for about 5 minutes. Mix the eggs individually under the butter-chocolate mixture. Stir in creme fraiche. Stir in the flour and soda briefly. Add the rest of the chocolate. Brush into the mold and bake in a preheated oven at 175 degrees for about 35-40 minutes. Let cool down. Mix the custard powder, 3 tablespoons milk and 1 tablespoon sugar. Bring the rest of the milk to a boil. Remove from heat, stir in pudding and bring to a boil again. Cover with clingfilm and allow to cool. Briefly creamy mascarpone with pudding. Mix coffee with liqueur. Put a baking frame around the brownie. Spread the biscuits on the brownie cake, drizzle with coffee-liqueur mixture. Distribute mascarpone cream on top and leave to cool. Dust with cocoa powder before serving