Chocolate Meringue Cake

Today you are going to see something which you do not very often see in my kitchen.  CHOCOLATE CAKE!  And not just any CHOCOLATE CAKE, but a delicious CHOCOLATE MERINGUE CAKE!  Combining two of the things that the Toddster loathes . . .  chocolate cake and meringue.  ☺ I know  . . .  he's not normal!

This is a delicious flourless chocolate cake . . .  so it's great for those on a gluten free diet.  No leavening except for eggs and there are rather a lot of them, but no mind.  It was all in a good cause.  Too bad it wasn't fat free too, but alas, it is not . . .  there is butter and sugar in it too . . .  and lots of goooooooooood dark chocolate.

And that is just the base . . .  the meringue on top is loaded with plenty of chocolate as well, grated instead of melted . . .  and folded in.  That way you get a crisp shell . . .  with a marshmallow centre, stogged full of  lots of flecks of ooey gooey chocolate.

Decadent . . .  Tick.    Rich . . .  Tick.   Delicious . . . Tick.  Irresistable . . .  Tick.

Yes, this one ticks all the boxes.  This is a cake that will be very much enjoyed, by all . . .  well, maybe not by Todd, but meh . . . you win some you lose some. 😀 More for me.  

*Chocolate Meringue Cake*

Serves 8 to 10

Printable Recipe  

A delicious two layer, flourless chocolate cake.   This is completely gluten free.  It uses a lot of eggs.   Use any leftover egg yolks to add with a couple of whole eggs to make an omelete or something.  

for the cake layer:

135g of soft light brown sugar (3/4 cup)

150g of butter, softened (2/3 cup)

6 large free range eggs, separated

350g dark chocolate, minimum 70%cocoa solids, melted (12 ounces, 2 1/3 cup)

for the meringue:

4 large free range egg whites

225g caster sugar (1 1/2 cups, super fine)

1 TBS cornflour (cornstarch)

100g dark chocolate, minimum 70% cocoa solids, grated (2/3 cup or 3.5 ounces)  

 

Preheat the oven to 180*C. 350*F/ gas mark 4.   Grease and line (the bottom) of a 9 inch spring form cake tin.  

Whisk the sugar and butter together until light and creamy.   Whisk in the egg yolks, whisking them in one at a time.   Fold in the melted chocolate.  Using a clean bowl and beaters, whisk the egg whites until they form SOFT peaks. Using a large metal spoon, stir in one spoon of the egg whites to slacken the dough, then fold in the remaining egg whites.  Pour into the prepared baking tin.   Bake for 25 minutes.   The centre should still have a bit of a wobble.  

While the cake is baking, and using a clean bowl and scrupulously clean beaters,  whisk the egg whites for the meringue along with the corn flour until they form stiff peaks.   Whisk in the sugar, one tablespoon at a time, until you have a stiff, shiny meringue.   When the cake is ready, fold the grarted chocolate into the meringue.  Spoon this on top of the cake.  

Return the cake to the oven and bake for a further 25 minutes or until the meringue is crisp.  It will puff right up but sink a bit as it cools.  Allow to cool in the tin for 20 minutes before unmolding and serving.

Note:  Don't freak out if you think the cake won't fit in the tin once the Chocolate layer is baked and you go to add the top meringue.  Just pile it on.  It will work out fine.    

I find that frozen chocolate is easier to grate.  It doesn't melt in your hands.  Use the coarse side of a box grater.

This is the perfect cake for entertaining.  Decadent and delicious.  It will have everybody oohing and ahhing.  And Gluten free. What more could you ask for??  Fon Appetit!