8 Servings
Prep Time
Cook Time
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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

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