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.
- 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
- 200 g dark chocolate, finely chopped
- ⅔ cup thickened cream
- 2 x 250 g punnets strawberries, hulled
- ½ cup icing sugar
- 2 tbsps water
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.
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.
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.
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.
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.
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