Original dessert for Halloween-delicate chocolate brownies, which are located on the cute meringue in the form of ghosts. Chocolate brownies with meringue “Ghosts”.
12 servings are calculated
Eggs 5 PCs.
Dark chocolate 10.58oz
Cocoa powder 2 tablespoons
Vanilla to taste
Salt to taste
egg Whites (chilled) 3 PCs.
Powdered sugar 7.05oz
Citric acid 1/2 teaspoon
Chocolate 1 tablespoon
Instruction. Chocolate brownies with meringue “Ghosts”.
Cooking time 2 hours
Prepare the ingredients. Break the chocolate into pieces. Melt the butter and chocolate pieces over a very low heat, stirring occasionally.
Add sugar, stir and cool the mass.
Turn on the oven to warm up to 356F degrees. Add to the chocolate mass first 3 eggs and vanilla, beat well for 2-3 minutes with a mixer.
Then add 2 more eggs and beat for another 2-3 minutes. Add the sifted flour, cocoa powder and salt. Mix with a spatula until smooth.
Cover the form with parchment, lay out the dough, flatten. Bake at 356F degrees for 25 minutes. Check readiness with a skewer. Please note that the brownie should not be too dry, it should remain slightly moist inside.
Ready to cool the cake. Now start cooking “ghosts”. In a dry bowl, pour 3 cold egg whites, add a pinch of citric acid and beat until soft peaks, 2-3 minutes.
Gradually add the powdered sugar in small portions, beating well each time. The entire process will take you 4-7 minutes. The mass should be lush, shiny and stable. Transfer the protein mass to a pastry bag with a round nozzle.
Cover the baking sheet with parchment paper.
Drop off small meringues. Bake the meringue in the oven at 212F degrees for about 1 hour, preferably in convection mode. Cool the finished meringues.
Cool the cake to trim and cut into the same portion squares. Melt the chocolate in a water bath. Use a toothpick to draw the “ghosts” eyes and mouth.
Use the remaining chocolate to glue the “ghosts” to the brownie pieces. You can also use butter or whipped cream as the “glue”. Chocolate brownies with meringue “Ghosts” are ready. Bon Appetit!