Chocolate Mont Blanc

Chocolate Mont Blanc

Inspired by the Citrus, Honey & Caramel notes of our Philippines 73% Mindanao Island chocolate, @gourmetglow has created this delicious dessert. Crisp meringue acts as a base for rich chocolate, maple & rye cake. Rimmed with sweet maple chestnut purée and topped with a sweet maple cream it’s absolute heaven. Who wouldn’t want this on their festive dinner table?



2 Egg Whites

1/8 tsp Cream of Tartar

125g Caster Sugar


110g Wholemeal Flour

35g Rye Flour

30g Cocoa Powder

40g Philippines Mindanao Island 73% Cocoa Chocolate, finely chopped

¾ tsp Baking Powder

¾ tsp Bicarbonate Soda

½ tsp Salt

1 Egg

100g Milk

225g Maple Syrup

50g Olive Oil

Chestnut Cream:

200g Chestnut Puree (unsweetened, divided into 150g + 50g)

60g Maple Syrup

200ml Double Cream



  1. Start with the meringue. Preheat oven 110C and line a tray with non-stick paper. On the underside draw circles the size you want your finished Mont Blancs to be, you can make one large or several smaller.
  2. Put the egg whites in the bowl of a stand mixer and whisk to a foam. Add the cream of tartar and whisk until medium peaks form. Add the sugar 1 tbsp at a time, ensuring each is fully dissolved before adding the next. When the mix is thick and glossy and all the sugar is incorporated, stop.
  3. Fill a piping bag with the mix and pipe the meringues into your desired shape. Bake for 90 minutes or until crisp. Cool.
  4. Increase the oven to 180C. Either grease mini moulds slightly smaller than your meringues or grease and line a brownie tin and have a smaller cutter at the ready.
  5. Mix all the dry ingredients for the cake with a whisk, including the chopped chocolate.
  6. In a jug, whisk the remaining ingredients. Add the wet to the dry and mix until a better just forms.
  7. Pour this into your desired mould/moulds and bake for 20-30 minutes depending on their size and depth. A skewer should come out clean.
  8. Turn onto a wire rack to cool completely. If cutting out circles, do this when completely cold.
  9. To assemble, take the 50g of chestnut puree and pipe onto the centre of your meringues. Onto this place a piece of chocolate cake.
  10. Mix the remaining puree with the maple syrup and pass through a fine sieve to ensure there are no lumps.
  11. Add this to the cream and beat until it forms a pipeable consistency.
  12. Fill a piping bag with a narrow nozzle and pipe squiggles of the chestnut cream over the cake to form a dome.
  13. Decorate with chocolate shavings and cocoa.

Recipe by @gourmetglow. Head to for more of her recipes.

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