Chocolate Meringue Cake
You need a sweet tooth for this one... layers of rich chocolate cake, chewy meringue and cream all stacked up and served to impress. But what's especially brilliant here is the method... we're cutting corners (again) by baking the cake and meringue together as one!
- 125 g vanilla caster sugar
- 125 g softened butter
- 2 eggs
- 75 g plain flour
- 40 g cocoa powder
- 100 ml milk
- 1/2 tsp baking powder
- 125 g caster sugar
- 1 handful of almond flakes
- 300 ml double cream
- 2 tbsp icing sugar
Preheat An Oven
Preheat an oven to 180°C.
Make The Cake Mixture
Beat the softened butter and vanilla caster sugar together until light, pale and fluffy.
Separate the eggs, placing the whites into a clean bowl for later and the yolks into the butter and sugar mixture.
Mix together then fold in the flour, cocoa, baking powder and salt.
Pour in the milk and fold then through to loosen the batter slightly.
Transfer to a lined cake tin approx. 20x30cm.
Whip Up The Meringue
Whip up the egg whites until you have soft peaks then whisk in the other 125g of caster sugar until it dissolves and goes glossy.
Spread the meringue mixture on top of the chocolate sponge mixture, then scatter with the flaked almonds.
Bake And Cool
Bake for 20 minutes, then cut around the edges to make sure it’s loose and leave to cool in the tin.
Layer With Cream
Whip the cream up to soft peaks.
Turn the cake out carefully and cut in half to a rectangle/square like shape.
Lay one half of the cake on the serving platter chocolate side up, then cover in a generous layer of cream.
Top with the other half, chocolate side down, before decorating with icing sugar and serving with liquor coffee.
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