chocolate meringue cake

  • 240g dark chocolate, chopped
  • 180g unsalted butter, chopped
  • 2 eggs
  • 4 eggs, extra, separated
  • ½ cup (90g) light brown sugar 
  • 1 teaspoon vanilla extract
  • ⅓ cup (50g) plain (all-purpose) flour, sifted
  • ½ teaspoon baking powder, sifted
  • ⅓ cup (40g) almond meal (ground almonds)
  • 1 cup (220g) caster (superfine) sugar
  • 1 teaspoon white vinegar
  • 3 teaspoons cornflour (cornstarch), sifted
  • ¼ cup (25g) cocoa powder, sifted, plus extra for dusting
  1. Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Allow to cool slightly.
  2. Place the eggs, extra yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, the flour, baking powder and almond meal and gently fold to combine. Pour into the tin and bake for 35–40 minutes. Allow to cool in the tin slightly.
  3. Increase the oven temperature to 180°C (350°F). Place the extra egg whites in a cleaned bowl of the electric mixer and whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl, add the vinegar and whisk for 2–3 minutes or until the meringue is thick and glossy. Add the cornflour and cocoa and fold to combine. 
  4. Spoon the meringue mixture onto the cake and spread evenly. Return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp. Allow to cool in the tin for 15–20 minutes. Gently run a knife around the inside edge of the tin and remove the ring. Allow to cool to room temperature before refrigerating for 2 hours. 
  5. Place the cake on a cake stand or plate and dust with the extra cocoa to serve. Serves 8–10

Note: Don’t be worried if the cake cracks or collapses a little – it’s supposed to look a bit rustic. 

Photography: Anson Smart

Reader ratings (0)
donna hay team

Hi Rebecca, this one is best made on the day so that the meringue doesn’t sink or go soggy. Thanks! The DH Team.

Rebecca McFadyen

Hi team,
If I was going to make this the day before a birthday would I store it in the fridge or cupboard in an air tight container overnight? This is my first time making it.
Many thanks Bex

donna hay team

Hi Angelica, Yes this recipe is from the 80th edition issue. it is one of our favourites! Happy cooking!

Angelica Bolwerk

Is this the same chocolate meringue cake from the 80th edition pag. 77?
It looks slightly different and the recipe is not in the magazine. It says: find this recipe online

Cheree Lombard

What can I use instead of the Almond Meal? I’m allergic to nuts

Tracy Caputo

I would like to make this dessert but I’m allergic to almonds can I just add more flour & will it turn out the same?

Olivia Derecourt-Griffin

Are your temperatures based on Fan Bake or Bake setting?

donna hay team

Hi Theresa, unfortunately we have not tested this cake in a small version. If you decide to give it a go, please let us know how you went. The DH team

Theresa Wright

I’d like to bake these as mini/individual cakes - how long do you think the base would need for those?





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