Meringue and chocolate makes a beautiful and delicious combination which is irresistible. And this cake will draw all the “oohs” and “aahs” when you serve it up!
- 200 g dark chocolate, chopped
- 150 g butter, chopped
- 1 tbsp instant coffee powder
- 6 eggs, separated
- 2/3 cup caster sugar
- 1½ cups almond meal
- ¼ cup raspberry jam
- Melted dark chocolate, to drizzle
- 3 egg whites
- ½ cup caster sugar
- 1 tsp vinegar or lemon juice
Preheat oven to 160 C. Lightly grease and line base and side of a deep 22 cm round pan.
In a small saucepan, combine chocolate, butter and coffee powder. Stir over low heat until smooth. ool slightly.
In a bowl, using an electric mixer, beat yolks and sugar together, until thick and creamy. Add chocolate mixture, then almond meal.
In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the chocolate mixture.
Pour mixture into pan. Bake 45 to 50 mins, until cooked when tested. Remove from oven. Cool
in pan. Increase oven heat to 220 C.
MERINGUE In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until mixture is stiff, thick and glossy. Beat in vinegar.
Spread cake with jam, then dollop meringue over. Bake 5 to 10 mins, until meringue is lightly browned. Drizzle with melted dark chocolate.
TIP: Try swirling 100 g melted chocolate through the meringue before dolloping onto cake and baking.
Photo: Rob Shaw/BauerSyndication.com.au