Peace Greetings lovely!
Hope you are in the best of health. May Allah keep you safe and protect you and all of us!
So yesterday we baked this beautiful cake with a group of girls and alhamdulillah many of you were asking me for the recipe. So here it goes!
The cake has two components, a chocolate brownie cake at the bottom and a meringue pavlova on top.
Chocolate Meringue Cake with Fresh Berries
For the cake:
– 225g dark chocolate, chopped (about 1 1/4 cups, I use a mix of semi-sweet chocolate chips and 70% dark chocolate)
– 3/4 cup unsalted butter, chopped (170g)
– 2 large eggs
– 4 yolks (save the whites! You’ll need them for the meringue)
– 1/3 cup brown sugar
– 1/4 teaspoon salt
– 1 teaspoon pure vanilla extract
– 1/3 cup all-purpose flour, sifted
– 1/2 teaspoon baking powder, sifted
– 1/3 cup almond meal (or any nut powder hazelnuts/ pistachio)
For the meringue:
– 4 eggs whites
– 3/4 cup superfine sugar
– 1 teaspoon white vinegar
– 2 teaspoon cornstarch, sifted
– 1 tablespoon cocoa sifted
Preheat the oven to 160°C. Grease an 8 -inch round springform cake pan with soft butter and line the bottom with parchment paper.
In a heatproof bowl, combine the chocolate and butter and place over a pot of boiling water, ensuring the bottom of the bowl isn’t touching the water. We want to use the steam to gently melt the chocolate and butter. Stir occasionally until the mixture is melted then set aside and let cool slightly.
In the bowl of an electric stand mixer fitted with the whisk attachment, add the eggs, 4 egg yolks, brown sugar, and vanilla and mix on medium-high speed for 3-4 minutes, until light and fluffy. Meanwhile, combine the flour, baking powder, and ground almonds and mix well.
Once the egg mixture is light and fluffy, add cooled melted chocolate mixture and gently fold to incorporate. Then add the flour mixture and gently fold until combined.
Pour cake batter into the prepared cake pan and bake for 30 minutes till its semi-cooked. Take the cake out of the oven and set aside while you make the chocolate meringue.
Increase the oven temperature to 180°C. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium-low. Mix the cocoa, cornflour and vinegar with the sugar and Once the egg whites form soft peaks, gradually add the sugar mix a teaspoon at a time while the mixer is running. Don’t just dump it in! increase the speed to high and whisk for another 2-3 minutes until the meringue is thick and glossy.
Gently dump the meringue on top of the partially cooked cake and smoothen out the top and sides or create waves as I tried. However, you, please!
Bake for another 20-25 minutes or until the meringue is crisp and cooked.
Let the cake cool in the pan for at least 15-20 minutes before running a knife around the edge of the cake and gently removing from the springform pan. Whip some cream and top the meringue with it and add lots of berries. or Simply dust with cocoa powder / powdered sugar and serve. Yum!
What you’re looking for is a cakey/ slightly fudge brownie at the bottom and a crisp meringue with soft marshmallowy/ chewy centre. I would suggest eating the cake fresh and the same day than keeping in the fridge.
1. Since there is quite a lot of sugar in the meringue, the brownie base has only a little sugar. But when I tried making with all dark chocolate, I found the cake too bitter. So I the next time I made it I used a mix of semi-sweet and dark chocolate. This was perfect.
2. I used a 9 inch cake round cake pan the first time I made and a 7 inch square pan the next time. 9inch was wide, 7 was tall. Use whatever you’ve got! Just don’t go beyond 10inch.
3. Every oven is different. So please start checking on your cakes or anything you bake at least 10 mins before the time specified in the recipe. My oven cooks pretty fast, so my cakes don’t take a lot of time. But yours might not be the same as mine. So leave the cake in the oven without opening the first 20 mins. Then start checking on it.