Cakes, Dessert, Snacks, Sweets & treats

Chocolate brownie meringue cake with raspberry cream

Chocolate brownie meringue cake with raspberry cream

This cake is probably one of my favourite looking and tasting cakes that I’ve made, and it was easy to make!

I belatedly realised two weeks into November that I had not written up a post about the second cake I made for dad when my brother came home for a short visit! This is that cake- a chocolate brownie meringue cake with raspberry cream- with a combination like that, this cake was already winning even before it was done.

My parents have since asked me to make this cake again for them – the combination of delicious brownie, fluffy airy meringue and the smooth frothy cream punctuation with bites of raspberry really is lovely, texturally and gestational wise.

While I can’t really remember what I was initially looking for when I Ā came across BBC Food’s recipe for this cake, I’m very glad I found it nevertheless! šŸ™‚

The method in making the brownie layers for this cake is delicious – I’d actually go so far as to say that this is probably my favourite brownie recipe I’ve tried to date and I’ll be eager to use just the brownie portion of this recipe to make stand alone brownies.

The only thing I changed was the amount of sugar I used for the meringue topping and in the whipped cream. I also did not have pistachios, so I opted to decorate the top of my cake with raspberries in its place with the toasted hazelnuts.

As you’ll find, the meringue layer is added directly on top of the brownie after it is done. I found that it is important to make sure the lining of your cake tin is clean of any brownie flecks before you layer on the meringue, otherwise you’ll find your pale coloured meringue might have streaks of brownie running across the sides of the meringue once you take it out of the oven.

Warning: This recipe usesĀ nuts!Ā To be precise, the recipe instructs for chopped hazelnuts to be folded into the meringue as well as to decorate the cakeĀ ,Ā but of course this can be omitted, especially if you are making this cake or serving it to anyone who may have a nut allergy.

There really is nothing too stressful about making this cake, and what’s more, the way the cake is ultimately assembled is just so pretty šŸ™‚

Please let me know if you decide to try this cake out! Leave me a comment or send me an email if you’ve got any questions about the cake! šŸ™‚

Chocolate brownie meringue cake with raspberry cream

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Chocolate brownie meringue cake with raspberry cream

Adapted from: BBC Food

Ingredients
For the brownie base
200g good-quality dark chocolate roughly chopped
200g unsalted butter, softened, plus extra for greasing
250g icing sugar
3 free-range eggs
110g plain flour

For the meringue topping
4 free-range egg whites
130gĀ caster sugar
Ā½ tsp cream of tartar
100g hazelnuts, roasted, chopped

For the filling
300ml oz whipping cream
100g icing sugar
200g raspberries

To decorate
handful hazelnuts, chopped
handfulĀ fresh raspberries

Method
– Preheat the oven to 190C/375F. Grease and line two 23cm/9inĀ baking tins.
– For the brownie base, melt 180g of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set chocolate aside to cool.
– Cream the butter and icing sugar together in a separate bowl until light and fluffy. Slowly whisk in the eggs, one at a time, until well combined.
– Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate.
– Pour the brownie mixture into the prepared baking tinsĀ and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F.

– ForĀ the meringue topping, whisk the egg whites in a clean bowl until soft peaks form, before adding in the cream of tartar. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with aĀ spatula or metal spoon.
– Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.
– Return the baking tins o the oven for a further 30 minutes, or until the meringue is golden-brown. Remove the trays fromĀ the oven and set aside to cool for 10 minutes, before carefully removing the cakes from the tin and set aside to cool completely on a wire rack.

– For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form. Carefully fold in the raspberries.
– To assemble, place the flat meringue brownie, meringue-side down onto your serving plate, before spooning over the raspberry cream. Top with the remaining cake with the brownie-side down. Sprinkle over the chopped hazelnuts and raspberries.

Enjoy!

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