Yield
8 Servings
Prep Time
20mins
Cook Time
90mins
Difficulty Level
Download or Print

A very pretty cake layered with chocolate, meringue and topped with strawberry compote, this is a heavenly treat especially for those with a sweet tooth.

Ingredients

  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp cocoa, sifted
  • 300 ml tub thickened cream, whipped
  • to firm peaks
  • Melted dark chocolate, to serve

WHIPPED GANACHE

  • 200 g dark chocolate, finely chopped
  • ⅔ cup thickened cream

STRAWBERRY COMPOTE

  • 2 x 250 g punnets strawberries, hulled
  • ½ cup icing sugar
  • 2 tbsps water
01.

Preheat oven to very slow, 120 C. Mark 6 x 15-cm circles on 3 sheets of baking paper. Arrange, marker-side down, on 3 oven trays.

02.

In a small bowl, using an electric mixer, beat whites until stiff peaks form. Gradually beat in sugar, 1 tbsp at a time, until mixture is thick and glossy.

03.

Gently fold cocoa through meringue. Spoon mixture between marked circles, spreading each to edges of circle. Bake 15 mins. Reduce oven to 100 C and bake a further 1 hour, until meringues are firm. Turn oven off. Cool meringues in oven with door ajar.

04.

WHIPPED GANACHE Place chocolate in a heat-resistant bowl. In a saucepan, bring cream to a simmer on medium. Pour chocolate over, stirring until melted and smooth. Cover and chill 1 hour, until thick. Using a whisk, beat ganache until fluffy.

05.

STRAWBERRY COMPOTE In a medium saucepan, heat strawberries, sugar and water on medium. Cook 5 to 10 mins, stirring occasionally, until reduced and thick. Chill 30 mins.

06.

Layer meringues with ganache and whipped cream. Top with strawberry compote and drizzle with extra melted chocolate. Serve straight away.

Photo: Rob Shaw/BauerSyndication.com.au

Download or print the recipe