Ingredients :
- 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- 7 tablespoons packed light brown sugar, divided
- 2 ounces bittersweet chocolate, chopped
- 2 tablespoons chopped pitted dates
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons dried egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- 1 tablespoon brewed coffee
- 25 thin chocolate wafers
- 1 tablespoon canola oil
- 2 tablespoons water
- 1 tablespoon water
- 1/2 cup low-fat milk
- 1 large egg
Instructions :
- Preheat oven to 325 degrees .
- To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
- Bake until crisp, about 10 minutes. Cool completely on a wire rack.
- To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
- Whisk egg, milk, 2 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 7 minutes. Do not let the mixture come to a simmer.
- Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 35 minutes.
- Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
- Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
