Raspberry and Chocolate Brownie Meringue Cake

Name: Raspberry and Chocolate Brownie Meringue Cake
Yield: 12ish
Cuisine: British
Ingredients: Brownie Base; 220 g dark chocolate, melted; 200 g margarine or v.soft unsalted butter; 250 g icing sugar; 3 eggs; 110 g plain flour; Meringue; 4 egg whites; 1/4 teaspoon cream of tartar; 200 g caster sugar; 100 g chopped hazelnuts; Filling; 150 ml whipping cream; 50 g icing sugar; 150 g raspberries; 20 g chopped hazelnuts

miranda @cook_9708408

This cake is delicious and the raspberry cream lifts it to ensure you can still eat a big slice and it's not too rich!

miranda @cook_9708408

This cake is delicious and the raspberry cream lifts it to ensure you can still eat a big slice and it's not too rich!

Saved

Ingredients

12ish

Brownie Base
220 gdark chocolate, melted
200 gmargarine or v.soft unsalted butter
250 gicing sugar
3eggs
110 gplain flour
Meringue
4egg whites
1/4 teaspooncream of tartar
200 gcaster sugar
100 gchopped hazelnuts
Filling
150 mlwhipping cream
50 gicing sugar
150 graspberries
20 gchopped hazelnuts

Saved

Steps

1

Preheat oven to 180c Fan.
2

Melt 180g of the dark chocolate. This could be in a bowl over boiling water or the cheat way which I used, in 30 second bursts in the microwave!
3

Line two 8 inch sandwich tins with baking paper
4

Cream together the margarine and icing sugar.
5

Whisk in the eggs one at a time. Then add the 110g plain flour
6

Add the cooled, melted chocolate and stir.
7

Roughly chop the remaining 40g chocolate and fold into the mixture
8

Split the brownie mixture between the two tins and bake for 10-12 minutes.
9

Separate your eggs for the meringue and whisk with the cream of tartar until stiff peaks form. Then add the caster sugar in 2 or 3 batches
10

Fold in the hazelnuts with a metal spoon.
11

Remove the brownie bases from the oven. They won't be cooked yet but should have a crust starting to form on the top.
12

Turn the oven down to 160c. Add the meringue on top of the brownie. Bake for 25 minutes or until the meringue is golden.
13

Leave to cool in the tins
14

Whip the cream until soft peaks form.
15

Add most of the raspberries and all the icing sugar. Leave some nice looking raspberries for the top! Whip to combine.
16

Flip one of the brownies so that it is meringue side down and smother in raspberry cream.
17

Add the other brownie and use the rest of the cream on top. Decorate with the leftover raspberries.
18

Enjoy!