Meringue-topped brownie cake recipe
Two scrumptious desserts combined in one decadent cake that will really steal the show.
See method- Serves 12
- 30 mins to prepare and 45 mins to cook and 15 mins to cool
- 381 calories / serving
Ingredients
- 125g (4oz) butter
- 125g (4oz) plain cooking chocolate, chopped
- 125g (4oz) plain flour
- ¼ tsp bicarbonate of soda
- 4 tsp baking powder
- 150g (5oz) light soft brown sugar
- 2 large eggs, plus 2 egg whites
- 100ml (3 1/2fl oz) soured cream
- 100g (3 1/2oz) caster sugar
- 2 tbsp chopped hazelnuts
- 4 tbsp plum jam
- 150ml double cream, whipped
- cocoa powder, for dusting
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Shop ingredientsEach serving contains
- Energy
- 1590kJ 381.0kcal
- Fat
- 24g
- Saturates
- 14g
- Salt
- 0.5g
- Sugars
- 28g
of the Reference intake
Carbohydrate 37.5gProtein 5.0gFibre 1.9g
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- Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm (8in) loose- bottomed sandwich tins. In a pan, gently melt the butter and chocolate. Set aside to cool.
- In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar. In a separate bowl, beat the whole eggs and soured cream. Add to the flour, along with the cooled chocolate. Stir until smooth. Divide between the tins.
- In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
- Spoon the meringue onto one of the brownies, leaving a 3cm (1 1/4in) border. Scatter over the remaining nuts. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes. Leave to cool
- Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder.
- See more Baking recipes
