Chocolate sticks

Chocolate Stangluri – a delicacy that combines the light texture of meringue with the richness and creaminess of a fine chocolate cream. This recipe is suitable for both special occasions and moments when you want to indulge in a delicious dessert. I invite you to discover this refined dessert with me, which is sure to impress everyone!

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12

Required ingredients

For the layers:
- 6 egg whites (approximately 180 g)
- 180 g powdered sugar
- 180 g ground nuts (for a more intense flavor, you can use roasted nuts)

For the cream:
- 6 egg yolks (approximately 120 g)
- 100 g sugar
- 3 tablespoons high-quality cocoa (you can choose cocoa with a higher cocoa percentage for a more intense flavor)
- 100 g butter (at room temperature for easier incorporation)

Step-by-step instructions

Step 1: Preparing the layers

1. Whip the egg whites: In a clean bowl, add a pinch of salt to the egg whites. Use an electric mixer to beat them until stiff peaks form. This is a crucial step, as the quality of the meringue will influence the final texture of the layers.

2. Add the sugar: Once the meringue is consistent, gradually add the powdered sugar. Continue mixing until the meringue becomes glossy and forms firm peaks. A useful trick is to test if the sugar has completely dissolved by rubbing a bit of the meringue between your fingers – you shouldn’t feel any crystals.

3. Incorporate the nuts: Add the ground nuts and gently fold in with a spatula, using an up-and-down motion to avoid losing air from the mixture.

4. Bake the layers: Divide the mixture into two equal parts and pour each part into a baking tray (20/30 cm) lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. It is important not to open the oven door in the first 15 minutes to allow the layers to rise properly.

5. Cool the layers: After baking, use a knife to detach the edges of the layers from the tray. Invert each layer onto a wire rack and carefully remove the parchment paper. Let them cool completely.

Step 2: Preparing the cream

1. Whip the yolks: In another bowl, beat the yolks with the sugar until the mixture becomes creamy and light in color.

2. Add cocoa: Incorporate the cocoa and mix well. This mixture will be placed over a bain-marie – a technique that allows you to cook the cream evenly and gently. Place the bowl with the yolk and cocoa mixture over a pot of hot water (without touching the water) and stir constantly until the cream begins to thicken.

3. Cool the cream: Once the cream has thickened, remove it from the heat and let it cool to room temperature.

4. Incorporate the butter: Whip the butter at room temperature until fluffy. Gradually add the yolk cream, one tablespoon at a time, mixing continuously to achieve a smooth and homogeneous texture.

Step 3: Assembling the stangluri

1. Fill the layers: On the first meringue layer, spread 3/4 of the prepared cream, ensuring it is evenly distributed.

2. Add the second layer: Carefully place the second meringue layer on top. You can gently press it down to stick.

3. Finish with cream: Use the remaining cream to cover the stangluri. You can decorate with ground nuts or chocolate flakes for a more elegant appearance.

Serving suggestions

Chocolate stangluri are delicious served plain, but you can add a special touch by serving them alongside a scoop of vanilla ice cream or a mixed fruit compote. A warm drink, such as an espresso or cappuccino, will perfectly complement this dessert!

Nutritional benefits

This dessert provides a good source of energy due to the content of nuts and cocoa, which are rich in antioxidants and healthy fats. Additionally, the eggs contribute significantly to protein intake. It is important to consume moderate portions, considering the sugar and fat content.

Tips and tricks

- Choose quality ingredients: Use fine powdered sugar and high-quality cocoa for a more intense flavor.
- Ingredient temperature: Make sure the butter is at room temperature for easy incorporation into the cream.
- Variations: You can add additional flavors, such as vanilla or rum extract, to customize the cream. Also, instead of nuts, you can experiment with almonds or hazelnuts.

Frequently asked questions

- Can I use free-range eggs? Yes, free-range eggs can provide a more pronounced flavor and a vibrant color.
- How do I store the stangluri? They can be stored in the refrigerator, covered, for 3-4 days.
- Can I freeze the stangluri? Yes, you can freeze the layers and cream separately, but it is recommended to assemble the dessert before serving.

In conclusion, chocolate stangluri are an excellent choice for any dessert lover. With this simple yet sophisticated recipe, you can bring a touch of elegance to any meal. I encourage you to try this recipe and enjoy every bite!

 Ingredients: For the sheets we need: 6 egg whites, 180 g powdered sugar, 180 g ground nuts. For the cream we need: 6 egg yolks, 100 g sugar, 3 tablespoons cocoa, 100 g butter.