Dark chocolate Meringue cake
- 200g Alce Nero dark chocolate
- 15 Amarena cherries in syrup
- 2 large eggs
- 2 egg yolks
- 100g light brown cane sugar
- 300 ml fresh cream
- 150g meringues
Chop the Amarena cherries and break the meringues into large pieces. Finely chop the chocolate and melt it in a bain-marie over a low heat.
While the chocolate is melting, whip the egg yolks and the whole eggs with the sugar until you get a full, fluffy mixture. Add the melted chocolate slowly, stirring gently with a spatula, going slowly so as not to deflate the mixture. Add the Amarena cherries and the meringues, alternating with firm whipped cream. Pour the mixture into a mould with high sides that is 18cm in diameter and lined with baking paper. Put the meringue cake in the freezer for at least 6-8 hours.
Turn it out and serve with crumbled meringues.