Chocolate Meringue Cake

“Simple to make, cuts cleanly, looks good, tastes delicious! That’s about all you want from a cake, unless you need it to transport easily, store well and improve with age,” 

I wrote, having just made and baked the chocolate meringue cake photographed.

I’ve made this cake numerous times in the past, and I specifically chose this recipe for our party for all the above reasons. My head was full of Christmas party plans, then without thinking, I added dried dates rather than the fresh dates I had bought specifically for this cake.

The cake tasted great, there are no leftovers to photograph, but the crusty shell shattered into a thousand pieces as I sliced the cake into portions. I dusted the crumbled surface generously with icing sugar, so my guests were none the wiser, but my glamorous party piece was a visual disaster. I served the cake with whipped cream and strawberries on the side, the flavour saved the day

8 egg whites at room temperature

160g castor sugar

1 teaspoon vanilla essence

250 g dark 70% cocoa chocolate bits

250 g walnuts

250 g fresh medjool dates (no pips) roughly chopped

Preheat the oven to 160C. Grease and line a 25cm springform pan.

Whisk the egg whites into soft peaks. Beat in the vanilla, then whisking continuously add the sugar to the egg white 1 tablespoon at a time. You will have a thick glossy meringue. Stir in the chocolate, nuts and dates.

Spoon the meringue into the cake tin and smooth the surface.

Bake for approx 1 hour or until the centre of the cake is firm. remove from the oven, allow to rest for 10 mins then remove to outside of the cake tin. Allow to cool with the base of the tin in place.

Can be decorated with whipped cream and chocolate.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

View all posts by ladyredspecs →

3 comments on “Chocolate Meringue Cake”

1. Pingback: Nut ‘N’ Spice Macaroons | Please Pass the Recipe

2. Pingback: Florentines, naturally gluten free | Please Pass the Recipe

3. marymtf

   January 1, 2013

   

   That cake looks stunning, Sandra. A merinque cake, who would have thought it. And chocolate at that. I used to make pavlova,haven’t for years as my son whose favourite it was is no longer living at home. The tried and true can trip up even the best of us (Ithat’s you). Usually it’s when there’s pressure involved and you most want to impress. Sounds like people enjoyed it anyhow.
   I’m off to the pictures tomorrow with one of my girls. She wants to see the same movie we have already watched.

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