Chocolate Meringue Brownie Cake is no ordinary chocolate cake. Using my easy meringue recipe, in this post I’ll show you how to make meringue and how to make this indulgent brownie cake.
For best results, always weigh ingredients where a weight is provided
Instructions
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.
In a stand mixer on high, with the whisk attachment (or using a handheld beater), beat the egg whites to soft peak stage. About 5 minutes.
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.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.