Nigella’s Chocolate Stack




I’ve never really considered myself a baker. Some people cook. Some people bake. I don’t really bake.

I truly, simply love the limitless flavor combinations that cooking permits. Add a little of this or a little of that and viola, something gorgeous takes shape instantly. Baking simply isn’t that forgiving. And neither is a creme patissiere, the gooey chocolate, cream and egg yolk mixture that I made to slather in between the cocoa-flavored meringue layers. For a non-baker like me, it was hard.

I’ve the hard work was worth it. This goddess-like concoction was for dear friend. She’s made a Moroccan dinner and I drooled through Nigella Lawson’s “How to be a Domestic Goddess” to find a Moroccan-worthy accompaniment. This pistachio-studded stack did the trick.

If you opt to attempt the recipe, strive to have everything ready ahead of time; measure out all the ingredients and melt the chocolate. I made the meringues the night before and let them rest in the oven overnight, a tip Nigella recommends in her book. It really made the work of whipping up the chocolate creme patissiere far less stressful.

My only complaint is that the meringue color is a lot lighter than the creme, unlike the photo in her book. I was excited for monochromatic, rich brown layers of shine and matte. That said, my version looks very homemade and my host totally appreciated that hand-made look.

The taste was delicious. The meringue is sweet and sugary; the creme is dark, rich, mousse-like and, frankly, not very sweet at all. I’ll keep you posted on my first bite! Check out her recipe here.


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  • Oh my gosh, that looks fabulous! I’m positive your host tonight will love it! Who wouldn’t?

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  • For people who aren't bakers like yourself, baking can be frustrating and even somewhat terrifying! Unlike savory cooking most sweet dishes can't be truly evaluated until they are finished! That's the part that scares people the most. You did a wonderful job however. Meringues are not an easy thing to make for non bakers!