Recipe

Rich chocolate meringue cake

This rich chocolate meringue cake certainly lives up to its name. Serve it as part of a decadent afternoon tea with a generous dollop of whipped cream and a dusting of icing sugar and cocoa.

Jun 30, 2011 2:00pm
  • 1 hr 45 mins cooking
  • Serves 8
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Ingredients

Rich chocolate meringue cake
  • 8 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 60 gram (2 ounces) dark eating (semi-sweet) chocolate, chopped finely
  • 1/4 cup (60g) finely chopped glacé figs
  • 1/4 cup (50g) finely chopped seeded prunes
  • 3/4 cup (45g) stale breadcrumbs
  • 1/4 cup (25g) cocoa powder
  • 1 tablespoon icing (confectioners') sugar
  • 1 tablespoon cocoa powder, extra

Method

Rich chocolate meringue cake
  • 1
    预热烤箱到120°C / 250°F。油脂22厘米(9英寸)springform tin; line base and side with baking paper.
  • 2
    Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in chocolate, fruit, breadcrumbs and sifted cocoa. Spoon mixture into tin.
  • 3
    Bake cake about 1½ hours. Cool in oven with door ajar.
  • 4
    Dust cake with combined sifted icing sugar and extra cocoa; top with cream, if you like.

Notes

This cake is fragile, which is why we've baked it in a springform tin. There's no need to turn it right-side up.

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