A wonderfully rich, dense yet crunchy cake to satisfy the sweetest of tongues
Credits: Recipe adapted from BBC Good Food book “Chocolate Treats”
- For the cake
- 50g/2 oz cocoa powder
- 230ml/8fl oz hot water
- 100g/4 oz softened butter or baking spread
- 280g/10 oz caster sugar
- 2 medium eggs, beaten
- 180g/6 oz Self raising flour
- 1/2 tspn Bicarbonate of Soda For the meringue
- 2 large egg whites
- 100g/4oz Icing sugar For the topping
- 300ml/10fl oz double cream, whipped to soft peaks
- sweets and/or chocolate pieces
Makes 12 slices (Approx. 400 calories per slice)
- Mix 50g cocoa powder with 225ml hot water
- Cream the butter and caster sugar, then whisk in the eggs
- Pour the cocoa mixture over the creamed butter, then sift in the flour & bi-carb and gently fold in to make a smooth batter
- Divide the mixture evenly between the two tins
- Make the meringue – whisk the egg whites to form stiff peaks. Use a clean, grease-free bowl (avoid using a plastic one)
- Stir in half the icing sugar gently at first then more vigorously. Whisk until smooth and glossy, then fold in the rest of the sugar.
- Spoon the meringue over the two cakes, leaving a 2cm border.
- Bake for around 40 minutes – until the meringue is crisp and the cake is cooked through. Leave in the tin for 5 minutes then turn out to cool fully on a rack.
- Whip the cream and carefully sandwich the two cakes together. (If desired you can include chocolates or chocolate pieces) N.B. If the meringue cracks and splits you can rescue the cake by reserving some of the whipped cream (or make some extra) to cover the top. Chocolates can also be added to the top.
Preparation: ~ Butter or grease and line base of two 20cm/8″ round cake tins ~ Measure out dry ingredients ~ Add Bi-carb to flour and mix together ~ Soften the butter ~ Crack and lightly beat the eggs ~ Preheat oven to 160 degrees C/Fan 140/Gas 3 ~ Separate two eggs
Make the cake: