Chocolate Meringue Cake with Fresh Berries

This recipe is bound to amaze your guests. Chocolate Meringue Cake topped with luscious fresh berries consists of two layers – chocolate cake base, and chocolate meringue topping. This exquisite dessert harmonizes the light, airy texture of meringue with the rich, deep flavours of chocolate, creating a symphony of taste and texture that delights the senses.

Each layer of this cake unveils a balance of sweetness and tang from the vibrant berries. Whether you’re hosting a special occasion or simply treating yourself, this Chocolate Meringue Cake promises to elevate any moment with its irresistible charm.

For the cake:

– 225 gm dark chocolate chopped, or semi-sweet chocolate chips (about 1 1/2 cups)

– 3/4 cup unsalted butter, chopped

– 2 large eggs

– 4 yolks (save the whites! You’ll need them for the meringue)

– 1/3 cup brown sugar or regular white sugar if that’s what you have

– 1 teaspoon vanilla extract

– 1/3 cup all-purpose flour, sifted

– 1/2 teaspoon baking powder, sifted

– 1/3 cup almond powder

For the meringue:

– 4 eggs whites

– 3/4 cup superfine sugar

– 1 teaspoon white vinegar

– 2 teaspoon cornstarch, sifted

– 1 tablespoon cocoa

Preheat the oven to 160°C. Grease a 9-inch (24 cm) round springform cake pan 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 the 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 30-35 minutes. Take the cake out of the oven and set aside while you make the chocolate meringue. 

Increase the oven temperature to 180C.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium-low. Once the egg whites form soft peaks, gradually add the sugar in a slow and steady stream. Don’t just dump it in! Add the vinegar increase the speed to high and whisk for another 2-3 minutes until the meringue is thick and glossy. 

In the meantime, combine the cornstarch and cocoa powder and sift to remove any clumps.

Once the meringue is thick and glossy, gently fold in the cornstarch and cocoa powder until combined. Spoon the meringue on top of the partially cooked cake. 

Bake for another 20-25 minutes or until the meringue is crisp and cooked. 

Let the cake cool in the pan for 15-20 minutes before running a knife around the edge of the cake and gently removing it from the springform pan. Allow the cake to cool for aleast 2 hours before serving. Dust with cocoa powder to serve. 

Or whip some cream top the meringue with it and add some berries. yum!