Chocolate and meringue pie

chocolate and meringue pie
Chocolate and meringue pie
Portions 8
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes, average: 5,00 of 5)
total time
1 hr 15 min
total time
1 hr 15 min
  • 125 grams of crushed chocolate cookies
  • 60 g softened butter
  • 1/4 teaspoon cinnamon powder
  • 600 grams of cream cheese softened
  • 1 more granulated sugar Cup 2 tablespoons
  • 3 eggs
  • 250 grams of bittersweet chocolate
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee dissolved in 2 tablespoons hot water
  • 3 tablespoons coffee liqueur
  • 2 teaspoons vanilla essence
  • 1 Cup whipping cream
  • 2 tablespoons of confectioners sugar
  • 1 1/2 tablespoons coffee liqueur
  1. Preheat the oven to 180 ° C. Grease a medium with detachable base.
  2. Stir the chocolate cookies, butter, 2 tablespoons sugar and cinnamon. Press the mixture over the base of the mould and book.
  3. In a medium bowl, beat the cream cheese until soft. Gradually add the sugar
  4. and beat until well-mixed. Add eggs, one by one. Beat at a low speed to a smooth consistency.
  5. Melt 250 grams of chocolate a Bain-Marie. Stir until it is smooth and without lumps.
  6. Incorporate chocolate into the cream cheese mixture. Añadir la crema ácida, Salt, coffee, licor de café y esencia de vainilla. Batir bien hasta que quede suave. Verter la mezcla en el molde preparado. Hornear en el centro del horno durante 45 minutes. El centro del pastel estará suave pero se pondrá firme al refrigerar. (NO hornear de más). Dejar el pastel en el horno apagado y con la puerta abierta durante otros 45 minutes.
  7. Retirar del horno y refrigerar durante una noche. Just before serving, decorar el pastel con el
  8. Merengue.
  9. Para elaborar el merengue: batir la crema, una vez que forme picos suaves incorporar el azúcar glass y licor de café.
Recipes easy to https://recetasdecocinafaciles.NET /

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