This recipe is taken from Modern Baking: Cakes , cookies and everything by Donna Hay.
I read a lot of food magazines to find some inspiration and I found that one in the last Baking Heaven.
I gave it a go and the result was at the height of my expectations! Bluffing! it did not last very long actually, which is always a good sign.
What I like about this cake is that it is a rustic look, so no risk to mess up 🙂
To make this recipe, you will need to prepare first the chocolate cake then you will make the chocolate meringue.
Ingredients for the chocolate cake:
240 g dark chocolate
180g unsalted butter
2 free-range eggs
90 g light brown sugar
1 tsp vanilla paste
50 g gluten free plain flour sifted
½ tsp baking powder
40 g ground almonds
Ingredients for the chocolate meringue:
4 egg whites
220 g caster sugar
3 tsp cornflour sifted
25g cocoa powder sifted plus extra for dusting.
For the chocolate cake:
1- Preheat the fan oven to 160 degrees
Place the chocolate and butter in a medium saucepan over a low heat and stir until melted and smooth.
2- Place the eggs, 4 yolks, brown sugar and vanilla paste in the bowl of an electric mixer and whisk for 5 minutes until pale and thick.
Add the chocolate mixture, flour, baking powder and ground almonds and gently fold to combine.
Pour into a greased floured tin and bake for 35 min.
For the chocolate meringue:
3- Increase the oven temperature to 180 degrees.
4- Place the 4 egg whites in a bowl and whisk on middle speed, add the caster sugar little by little, continue to whisk, add the vinegar and whisk until the meringue is thick and glossy.
Add the cornflour and cocoa, fold and combine.
5- Spoon the meringue mixture onto the cake and spread evenly.
Return the cake to the oven for 20-25 minutes.
6- Dust with cocoa powder and icing sugar.