Chocolate Meringue Cake

This is one of those cakes that looks fantastic, tastes amazing and its dead easy to make. The meringue is great its a different take on icing and the best part it hides any imperfections in the cake which is super handy.

This is a rustic looking cake so bake it for your hipster friends, invite them over for a bbq and use an old door as the table finish with this beautiful cake as the centerpiece on a white cake stand and they will love you forever!

Recipe by Donna Hay
  • 240g dark chocolate, chopped
  • 180g unsalted butter
  • 2 eggs
  • 4 eggs, seperated
  • 90g brown sugar
  • 1 tsp vanilla extract
  • 50g plain flour, sifted
  • 1/2 tsp baking powder, sifted
  • 40g almond meal
  • 220g caster sugar
  • 1 tsp apple cider vinegar
  • 3 tsp cornflour, sifted
  • 25g Dutch cocoa, sifted, plus extra for dusting

Preheat oven to 160°C. Lightly grease 24cm round springform cake tin (you can use smaller but you will have to adjust bake time) and line with baking paper. Melt the chocolate and butter over a bain marie, once melted allow to cool slightly. Beat eggs plus extra egg yolks, brown sugar and vanilla in an electric mixer until pale and thick (the mix will double in volume). Add the chocolate mixture quickly and combine with the egg mix. This step should be done as quick as possible to prevent eggs from scrambling. Fold through flour, almond meal and baking soda careful not to over work the batter. Pour into prepared cake tin and bake for 35-40 minutes. Set aside to cool slightly while you make the meringue.

Increase oven temperature to 180°C. Whisk extra egg whites in an electric beater on high speed until soft peaks form. Slowly add caster sugar whisking until dissolved. Add vinegar and whisk for another 2-3 minutes or until meringue is thick and glossy. Fold through cornflour and cocoa and gently spoon mixture onto cake. Spread evenly and return to the oven to bake for 20-25 minutes or until meringue is golden and crisp. Allow the cake to stand at room temp for 15-20 minutes before removing from the cake tin. Allow cake to cool completely and refrigerate for 2 hours before serving. To finish dust with extra cocoa. Serves 12 -16

Tips: I tend to go on the shorter of both baking times. Remember that the cake will go back in for another 20 minutes after the first bake. Don’t worry if the cake or meringue cracks or collapses a little as it’s supposed to look rustic anyway.

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