Phil Vickery's gooey chocolate meringue - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Phil Vickery’ s gooey chocolate meringue By You Magazine - May 19, 2019 A nice easy chocolate recipe here: I use 70 per cent cocoa chocolate but 90 per cent can be used if you want a darker, richer taste. I have reduced the sugar content to only 100 grams in total. I add a little extra melted chocolate to pour over and a light dusting of icing sugar, which are all optional. A small spoonful of reduced-fat crème fraîche can also be served alongside. Tara Fisher SERVES 4 JUST £3 4 medium eggs, at room temperature pinch of cream of tartar 100g caster sugar 2 level tbsp cornflour, sifted 200g dark (bitter) chocolate (minimum 70% cocoa solids), melted oil (in a spray bottle) TO SERVE 50g bitter chocolate, melted (or white is good) cocoa powder (optional) icing sugar (optional) 1. Preheat the oven to 230C/gas 8. Separate the eggs into whites and yolks; you only need two yolks for this dish. Whisk the egg whites with the cream of tartar in an electric mixer fitted with the whisk attachment on a medium speed until foamy and thick. Add the sugar and whisk until thick and glossy, taking your time. 2. Remove from the machine and carefully fold in the two egg yolks, the cornflour and the melted chocolate. Spray a warmed 20cm ovenproof, nonstick frying pan with a little oil. Add the meringue mix and place the whole thing in the oven. Cook for 10-12 minutes or until nicely risen and still just slightly undercooked in the middle. 3. Remove from the oven and immediately spoon over the melted chocolate. Serve dusted with a little cocoa powder and/or icing sugar, if using. Place the pan in the centre of the table and dig in. TIP Not only is dark chocolate a good source of antioxidants, but also it is believed to reduce the risk of cardiovascular problems and lower cholesterol – so the darker the better, as it’s the cocoa in chocolate that contains these benefits. BUY THE BOOK WITH 20 PER CENT OFF Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved