This Chocolate Brownie Meringue cake is a heavenly dessert. Its a gooey brownie with a squidgy meringue sandwiched with whipped cream and raspberries. It is the perfect dessert for any celebration.

The two contrasting layers - one gooey and the other crunchy with a marshmallow centre, makes one incredible dessert.



I could say that this Chocolate Meringue Brownie cake is life! I'm super excited about this recipe as it took me a number of times to get the recipe right. The reason why a brownie and a meringue 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 well together and its the best chocolate combination ever.




Just a little note, the top of the meringue will crack as soon as you leave it to cool. It is because the suddenly coolness in the air, which makes the meringue cool too quick. This does not affect the taste. 


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Prep time: 30 mins
Cooking time: 30 mins - 1 hour
Serves 8 - 10

CHOCOLATE BROWNIE MERINGUE CAKE

Ingredients

For the brownie base

180g dark chocolate roughly chopped
200g unsalted butter, softened
250g icing sugar
3 eggs
110g plain flour

For the meringue topping

4 egg whites
200g caster sugar
½ tsp cream of tartar

For the filling

300ml double cream
100g fcing sugar
150g fresh raspberries


Method

Preheat the oven to 190 C. Grease and line two 8inch sandwich tins.

For the brownie base, melt the chocolate in a bowl set over a pan over simmering water. 

Cream the butter and icing sugar together in a separate bowl until light, cream and fluffy. Slowly whisk in the eggs, one at a time until well combined.

Add the flour and beat until the mixture is smooth. Slow pour the cool melted chocolate and fold it into the mixture.

Pour the brownie mixture into  the prepared sandwich tins and bake for 20 - 25 mins. Reduce the oven temperature to 170 C.

Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy.

Spoon the meringue topping onto the cooked brownie base. Smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.

Return the sandwich tins to the oven for a further 15 mins, or until the meringue is golden brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin, set aside to cool completely on a wire rack.

For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form. Fold in the raspberries.

To assemble, place the flat meringue brownie, upside down onto a plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down.