CHOCOLATE MERINGUE LAYER CAKE.
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 Cake. I’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
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
Preheat oven to 160ºC (325ºF). Lightly grease a 24cm-round springform cake tin, line the base with non-stick baking paper and set aside. Place the chocolate and butter in a medium saucepan over low heat and stir occasionally until melted and smooth. Allow to cool slightly. Place the eggs, extra egg yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, flour, baking powder and almond meal and fold gently to combine. Pour the mixture into the prepared tin and bake for 35–40 minutes. Remove from the oven and set aside. Increase the oven temperature to 180°C (350°F).
Place the extra eggwhites in the clean bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar, whisking until dissolved. Add the vinegar and whisk for a further 2–3 minutes or until the meringue is thick and glossy. Fold through the cornflour and cocoa and spoon the mixture onto the partially cooked cake. Spread evenly and return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp.
Allow the cake to stand at room temperature for 15–20 minutes before gently running a small knife around the edge and removing the ring. Allow the cake to cool at room temperature and refrigerate for 2 hours before serving. Dust with the extra cocoa to serve. Serves 8–10.
+ This cake is supposed to look rustic and uneven – don’t be alarmed if it cracks or collapses a little.