Name: Rich chocolate meringue cake
Cook time: 105 min
Total time: 105 min
Yield: 8
Ingredients: 8 egg whites; 1 cup (220g) caster (superfine) sugar; 60 gram (2 ounces) dark eating (semi-sweet) chocolate, chopped finely; 1/4 cup (60g) finely chopped glacé figs; 1/4 cup (50g) finely chopped seeded prunes; 3/4 cup (45g) stale breadcrumbs; 1/4 cup (25g) cocoa powder; 1 tablespoon icing (confectioners') sugar; 1 tablespoon cocoa powder, extra

Rich chocolate meringue cake

This rich chocolate meringue cake certainly lives up to its name. Serve it as part of a decadent afternoon tea with a generous dollop of whipped cream and a dusting of icing sugar and cocoa.

Serves 8

Cook

1H 45M

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Ingredients

8 egg whites

1 cup (220g) caster (superfine) sugar

60 gram (2 ounces) dark eating (semi-sweet) chocolate, chopped finely

1/4 cup (60g) finely chopped glacé figs

1/4 cup (50g) finely chopped seeded prunes

3/4 cup (45g) stale breadcrumbs

1/4 cup (25g) cocoa powder

1 tablespoon icing (confectioners') sugar

1 tablespoon cocoa powder, extra

Method

1.Preheat oven to 120°C/250°F. Grease 22cm (9-inch) springform tin; line base and side with baking paper.

2.Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in chocolate, fruit, breadcrumbs and sifted cocoa. Spoon mixture into tin.

3.Bake cake about 1½ hours. Cool in oven with door ajar.

4.Dust cake with combined sifted icing sugar and extra cocoa; top with cream, if you like.

This cake is fragile, which is why we’ve baked it in a springform tin. There’s no need to turn it right-side up.
Note

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Ingredients

Method

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