This Chocolate Meringue Brownie Cake is life! An amazing chocolate cake with meringue topping but not just any chocolate cake – a chocolate brownie cake. Using my easy meringue recipe, in this post I’ll show you how to make meringue from scratch and how to make this indulgent brownie cake.
What makes it so good?
Just like a chocolate pavlova sitting pretty atop your favourite chocolatey brownie, this meringue cake has everything from fudge to crunch. You get a;
- slightly fudgy chocolate brownie;
- perfectly crisp meringue with a soft marshmallowy centre;
- rustic yet stunning showstopper.
The reason this works so well is the brownie is dense as a brownie should be but the top is airy, crisp and light. The textures all work so well together and the flavour, well, it’s the best chocolate combined with the best pavlova ever. It takes a little time to cook but the prep is pretty easy.
All your usual suspects in this chocolate meringue cake.
Lots of eggs, chocolate, butter, sugar, cocoa – everything you’d expect in a regular brownie. Start by using a good eating chocolate and dark, not milk.
If you’ve not heard of cream of tartar, this is simply an acidic powder that helps stabilise the meringue. If you can’t get that, use lemon juice in the same quantity.
How to make the brownie cake base
You start with the brownie which is literally throwing ingredients together until combined then, once that has cooked for a little while, you add a meringue topping which takes only about 15 minutes to come together too.
- You’ll start by whisking together eggs and sugar (photo 1).
- Add melted chocolate and butter (photo 2).
- Add the dry ingredients and mix (photo 3).
- Then pour it into a tin and bake for 30 minutes (photo 4).
How to make meringue
Meringue is actually pretty easy to make but there are some important rules to make sure it’s successful. Since I learnt how to make meringue I’ve never looked back.
- Beat them to soft peaks first before adding the sifted cream of tartar (which will stabilise the meringue) (photo 5).
- Whip the egg whites now, while adding the sugar a spoonful at a time.
- Add melted chocolate (photo 6), then just use a spatula to fold it twice through (photo 7).
- Tip it over the brownie and level it out (photo 8).
Tips for getting meringue right
- Anything foreign and the egg whites won’t whip – so make sure your bowl and beater are perfectly clean and make sure there is no yolk in the egg whites.
- You must get the egg whites to soft peaks before you start adding the cream of tartar and sugar.
- Make sure to add the sugar slowly so the egg whites have time to dissolve it as you go – I find it helpful to count to 20 between each sugar addition so that I don’t beat it too quickly. Too much too quick and it will just weigh down the egg whites and they will either deflate or you’ll be left with grains.
- Don’t add any flavourings or fillings until the very end and only fold them through once or twice, or your egg whites will deflate into a sloppy white mess.
Just a last little note, the top will crack as soon as you cut into the Chocolate Meringue Brownie Cake (and potentially before that). Treat it delicately but this is meant to be a rustic kind of beautiful so don’t worry about the cracking, just eat up ?
More recipes you’ll love
- Chocolate meringue cake
- Chocolate Brownie Pie
- Massive Chocolate Meringues
- Lemon Meringue Cake
- Brookie Pie (Cookie Crust Brownie Pie)
- Chocolate Pavlova
- Black Magic Cake
- Chocolate Mud Cake
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- 200 g dark (50%) chocolate
- 113 g unsalted butter (1 stick / 1/2 cup )
- 3 large eggs, room temp
- 1 ½ cups caster (superfine) sugar (300g / 10.5oz)
- ½ cup dark brown sugar, packed (100g / 3.5oz)
- 1 teaspoon vanilla extract
- 130 g plain (all purp) flour
- 25 g unsweetened cocoa (1/4 cup)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large egg whites
- ¼ teaspoon cream of tartar
For best results, always weigh ingredients where a weight is provided
FOR THE BROWNIE
- Preheat oven to 180C / 350F / 160c fan forced. Grease and line a 9 inch round spring form tin with baking paper.
- Melt together 150g chocolate and all the butter and set aside. You can do this in 30 second increments in the microwave stirring really well between each.
- In a large bowl using a balloon whisk, whisk together ¾ cup caster sugar, all the brown sugar and the 3 whole eggs and vanilla until smooth.
- Swap to a spatula and mix through the melted chocolate and butter.
- Sift the flour, baking powder, cocoa and salt straight over the top of the mixture and mix well with the spatula.
- Pour the batter into the prepared tin and bake for 30 minutes.
FOR THE MERINGUE
- Melt the remaining 50g chocolate in the microwave in 30 second increments, stirring well between each. Set aside.
- Sift over the cream of tartar and beat through.
- While beating on medium, add the remaining ¾ cups of sugar about 1 tablespoon at a time counting to 20 before adding the next.
- Continue to beat until it is thick, glossy and reaches stiff peaks. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
- Pour the melted chocolate over the top and just fold through carefully twice, no more.
- Tip the meringue onto the brownie base (once it’s been baking for 30 minutes) and level it out.
- Bake for another 30 minutes then turn the oven off. Leave the cake in the oven, with the door closed, for another 30 minutes followed by 30 minutes with the door ajar. Very important as this time allows the meringue to properly set and be less likely to crack.
- After that time remove it from the oven and allow it to cool completely before trying to move it onto a cake stand or it will break apart. This cake can take up to 2 hours to fully cool.
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