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brownie meringue cake

Brownie Meringue Cake

Dense chocolate brownie cake topped with crunchy chocolate meringue
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Servings 10 servings

Ingredients
  

For the cake:

  • 200 g 70 percent cacao dark chocolate
  • 50 g good quality milk chocolate
  • 200 g unsalted butter
  • 100 g sugar
  • 4 eggs
  • 70 g AP flour
  • 1 tsp instant espresso

For the meringue:

  • 3 egg whites
  • 150 g sugar
  • 15 g cocoa powder
  • 1 tsp white vinegar
  • 1 tsp cornstarch

Instructions
 

For the cake:

  • Preheat the oven to 350 or 325 with convection. Spray a 9 inch springform pan and line with parchment paper.
  • Melt the chocolate and butter together in a heat safe bowl by microwaving for 20 second intervals and stirring between each. Stop before the chocolate is fully melted to prevent scorching, and allow the last bits to melt from the heat.
  • Add the brown sugar, espresso and mix. Set aside while you proceed.
  • In a stand mixer, whisk the eggs and sugar until light in color and at least double in size.
  • Pour the chocolate mixture in and whisk at low speed until combined. Fold in the flour. Pour into prepared pan and bake for about 15 minutes, or until the top is just barely set. You want it stable enough to be able to support the meringue when you add it, but not fully baked. After you have baked 10 minutes, start the meringue so it will be ready when the cake it almost baked.

For the meringue:

  • In a cleaned stand mixer, whisk the egg whites on high until frothy. Slowly add the sugar, one tbsp at a time as it whisks. Then add the vinegar and continue to whisk on high until stiff peaks stage. You should be able to remove the whisk, slip it over and have the top of the peak at least at 11 o'clock position.
  • Whisk the cocoa and cornstarch well and fold them into the eggs, taking care not to deflate them. Remove cake from the oven and cover with meringue. Spread evenly, then bake for another 20-30 minutes until the meringue is hard on the outside. Remove and cool slightly before serving. Serve with berries and whipped cream or as is. Store in a room temp air tight container.
Keyword Cake, Dessert
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