Singita’s Double-Baked Flourless Chocolate Meringue Cake

1915
Singita’s Double-Baked Flourless Chocolate Meringue Cake

Deserts especially made from chocolate are something that can be enjoyed without any occasion and perfect for even an afternoon tea. This Singita Double-Baked Flourless Chocolate Meringue Cake may be the one for you to wow your guests.

Ingredients for the cake: 

250g butter

350g dark chocolate

300g brown sugar

5 eggs, separated

Ingredients for the meringue: 

4 egg whites

225g caster sugar

10ml vanilla essence

5ml cornflour

50g cocoa powder

Method: 

  • Preheat the oven to 180 degrees.
  • Line a 20cm x 30cm x 5cm baking pan with baking paper.
  • Melt butter, chocolate and sugar together, stirring until the sugar has dissolved.
  • Remove from heat and mix in the egg yolks.
  • Whisk egg whites until stiff peaks form, and then fold into the chocolate mixture.
  • Pour the mixture into the tin and bake for 40 minutes.
  • After that make the meringues by whisking egg whites, adding a little caster sugar at a time and then the vanilla essence until stiff peaks form.
  • In a separate bowl, sift cornflour and cocoa powder together and fold into the meringue.
  • Remove the chocolate cake from oven and reduce the temperature to 120 degrees.
  • Top the cake with the meringue and return to oven for 25 minutes.
  • Leave to cool on a wire rack.

Finally, indulge in this chocolatey goodness accompanied by a cup of coffee!