I chosed Chocolate Meringue Cake by Martha Stewart. Seriously this is a killer cake. We always love this flour less mousse cake. Although we were not a big fan of meringue, the cake complemented well with the meringue layer and it tasted absolutely amazing. Thank you Sweet Punch for this delicious punch as always.
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Serves 6 to 8
Plain Chocolate- 200 g
Butter- 100 g
Brown Sugar- 75 g
Egg white- 4
Chocolate- 50 g chopped
Blanched almonds- 50 g chopped
Icing sugar- 60 g
To make the cake, melt the chocolate and let it cool down for a while. Cream the butter and sugar with a electric beater. Separate the eggs. Add the eggs yolks to the butter mixture and beat well. Slowly add the chocolate mixture and stir well.
Beat the egg whites until stiff peaks form. Fold in 1 tbsp of egg white to the chocolate mixture, and the fold in the remaining little by little at a time.
Preheat the oven to 180 degree Celsius. Grease a 8 inch round cake tine. Pour the batter inside the pan and bake it for 25 minutes.
Prepare the meringue layer:
Beat the 4 whites until soft peaks form, slowly add the icing sugar and beat until it looks stiff.
Fold in the chopped chocolate and chopped almonds into it.
Spread the meringue layer on top of the cooked cake and cook for further 25 minutes.
Take it out from the oven, leave it to cool in the tin for 10 minutes. Run a knife around the edges and remove from the tin.