Preparation

• Place the base ingredients into a food processor and blend into a fine wet sand-like consistency.
• Grease a 24cm pie dish with softened butter & pour in the base mix. Firmly press the base mix into the pie dish & spread up the sides. Chill in the fridge for 30 minutes to set.
• Place the dark chocolate & butter into a mixing bowl. Place the coffee & water in a small saucepan over high heat & bring to a boil. Once boiling, add in the thickened cream & stir over medium-low heat for 3 minutes or until the cream is hot but not boiling. Remove from heat & let infuse for 5 minutes.
• Pour the cream & coffee mixture through a fine sieve into the chocolate & butter, discard the ground coffee. Mix the coffee cream mixture into the chocolate & butter just until the chocolate has melted & smooth.
• Pour into the chilled base & place back into the fridge for 1 to 1 ½ hours or until fully set.
• Place egg whites into a stand mixer & beat using the whisk attachment until it starts to froth. Add in the sugar & continue to beat until the peaks are stiff & glossy.
• Spoon meringue over the set chocolate & swirl with a spatula to form cracks & a decorative pattern.
• Use a kitchen blow torch to toast the meringue until golden brown all over (this step is optional but is recommended), slice & serve. Dig in.