|Source: V. Challenor|
How to make Chocolate Delight?
Set oven to 275° or Mark 1.
1. Beat egg whites to form peaks, then add one tablespoon of sugar and cream of tartar; beat for a minute longer. Then fold in remaining sugar; add almonds. Drop in spoonfuls on a cookie sheet lined with lightly oiled double thickness greaseproof paper, and bake for approximately one hour or until hard and meringue tears off easily from paper. Cool, then store.
2. To make Chocolate Sauce: Mix chocolate, sugar, salt and cornflour in tin top of a double boiler. Add syrup and milk, cook 15 minutes over hot water, stirring occasionally until thickened. Add butter, essence and beat well. Remove from heat, leave to cool, then store.
3. To assemble: Pre-whip cream very stiffly, being careful not to let it curdle. In a bowl break up meringues to any size but not into crumbs and mix with cream.
4. Divide mixture putting half into your dessert dish, trickle over that a layer of chocolate sauce and sprinkle with some toasted almonds. Put remainder of meringue mixture in dish and again drizzle with chocolate sauce and sprinkle with toasted almonds.
Assembling should be done at the last minute for best results — it is easy I assure you! This recipe actually came about from one of my disasters!
For the Almond Meringue
3 ozs. ground almonds as above etc...
For Chocolate Sauce
1 cup drinking chocolate as above etc...