Chocolate Meringue Gateau

This recipe is from coles autumn magazine 2010. the cost per serve is au$3.00. make-ahead tip: you can make the candied oranges up to 3 days in advance. Store on a sheet of non-stick baking paper, in a single layer, in an airtight container.

Steps

Preheat oven to 150c or 130c fan.

Using a pencil , draw an 18cm circle on each of 3 pieces of non-stick baking paper.

Spray 3 oven trays lightly with oil , and place paper onto them , pencil-side down.

Beat egg whites until soft peaks form.

Add sugar gradually , beating well between each addition.

Beat in vanilla.

Sift cocoa over meringue and gently fold through until evenly combined.

Spread meringue onto the trays within pencil lines.

Sprinkle almonds onto the meringue.

Bake for 45 minutes , swapping trays from top to bottom shelf halfway through.

Turn off oven , prop the door ajar and leave to cool completely.

Meanwhile , to make candied oranges: cut orange into 5mm slices.

Combine water and sugar in a wide frying pan and stir over low heat , without boiling , until sugar has dissolved.

Add orange slices and bring to the boil.

Reduce heat slightly and cook at a gentle boil for 20 minutes.

Turn off heat , and , using tongs , transfer each slice to a wire rack to cool'.

Ingredients

egg whites, caster sugar, vanilla essence, cocoa powder, almonds, cream, orange rind, dark chocolate, chocolate eggs, orange, water