CHOCOLATE & MERINGUE CAKE
by Kirsten Tibballs

SERVES: 8 | PREPARATION: 90 minutes | COOKING: 40 minutes | SKILL LEVEL: Beginner 

Chocolate Cake

Ingredients

75g unsalted butter
154g good quality dark couverture chocolate 54% (A)
65g brown sugar
2 eggs
½ tsp vanilla bean paste
55g plain flour
¼ tsp baking powder
10g  dutch processed cocoa powder
pinch of salt
2 egg whites
pinch of cream of tartar
65g caster sugar
50g good quality milk couverture chocolate 33%, finely chopped
50g good quality dark couverture chocolate 54% (B), finely chopped

Method

1. Grease and line a cake tin, 210mm in diameter.
2. Heat the oven to 170°C, fan forced.
3. Combine the butter and dark chocolate and melt in the microwave or over a double boiler.
4. Place the brown sugar, eggs and vanilla into a bowl and whisk by hand to combine.
5. Sieve the flour, baking powder and cocoa powder then fold it through the egg mixture.
6. In a separate bowl, whisk the egg whites and cream of tartar. Once it reaches medium peaks, gradually add the caster sugar, then continue whisking for a further minute.
7. Fold the melted butter and chocolate through the cake batter.
8. Once the meringue reaches stiff peaks, add it to the cake batter and gently fold through.
9. Lastly, gently fold through the milk chocolate and dark chocolate chips.
10. Transfer the mixture into the prepared cake tin and bake in the pre-heated oven for 35-40 minutes, until a skewer is inserted in the centre and comes out clean.
11. Remove from the oven and allow to cool at room temperature.

Swiss Meringue

Ingredients

3  egg whites
¼ tsp cream of tartar
200g caster sugar

Method

1. Place the egg whites, cream of tartar and sugar into a heat-proof bowl over a saucepan of simmering water.
2. Heat while whisking until the mixture reaches 60°C.
3. Remove from the heat and whisk until the meringue cools and reaches firm peaks.
    

Finishing 

Ingredients

½  punnet fresh raspberries
 

Method

1. Spoon the meringue on top of the cooled cake.
2. Use the back of a spoon to spread the meringue over the surface, creating some texture and peaks.
3. With the help of a blowtorch, toast the surface of the meringue.
4. To finish, top with fresh raspberries.