dare to bare.


A few weeks ago I had the urge to bake a cake. Conveniently this urge fell on the eve of my birthday (yes, this later turned into me baking my own birthday cake). I peered into the pantry, pulled out some essentials and settled on a Chocolate Meringue CakeI’ve made this cake before, but this time I wanted to make it celebration worthy.

I jumped aboard the naked cake bandwagon (better late than never) by whipping up some cream and covering the outside, while leaving some parts exposed. It keeps it rustic, fresh and bares a little to keep you guessing what is to come and my favourite part – the inside.

Hiding at the bottom is a layer of a rich and moist chocolate cake, while the second layer is filled with dates, nuts, chocolate chunks and chewy meringue. Finish it off with some juicy blood plums, strawberries, cherries and toasted almonds. Pop on some candles, sing a song, celebrate this beauty of a cake and say cheers to getting another year older.

Don’t be scared of getting naked, after all it’s what’s on the inside that counts.





Recipe Source: Donny Hay

Chocolate meringue cake
240g dark chocolate, chopped
180g unsalted butter, chopped
2 eggs
4 eggs, extra, separated
½ cup (90g) brown sugar
1 teaspoon vanilla extract
⅓ cup (50g) plain (all-purpose) flour, sifted
½ teaspoon baking powder, sifted
⅓ cup (40g) almond meal (ground almonds)
1 cup (220g) caster (superfine) sugar
1 teaspoon white vinegar
3 teaspoons cornflour (cornstarch), sifted
¼ cup (25g) Dutch cocoa, sifted, plus extra, for dusting


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