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. ☺
We had the missionary sisters for dinner earlier this week and I really wanted to bake something special for them for dessert. Todd hates chocolate cakes and he hates meringue anything, but he said he would gladly sacrifice and tolerate both for the sake of the girls. I don't know a woman who doesn't like chocolate, do you?
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. It was very much enjoyed, by all . . . well, maybe not by Todd, but some sacrifices are worth it. The girls loved it.
*Chocolate Meringue Cake*Serves 8 to 10
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.