Flourless chocolate meringue cake

A little slice of heaven with the combination of rich goodness through the chocolate sweetness and the fluffy sensation left by the meringue will leave you wanting more!

  • 20 mins preparation
  • 1 hr cooking
  • Serves 12
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Flourless chocolate meringue cake
  • 200 gram dark chocolate, chopped
  • 150 gram butter, chopped
  • 1 tablespoon instant coffee powder
  • 6 eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cup almond meal
  • 1/4 cup raspberry jam
  • melted dark chocolate to drizzle
  • 3 egg whites
  • 1/2 cup caster sugar
  • 1 teaspoon vinegar or lemon juice


Flourless chocolate meringue cake
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line the base and side of a deep, 22cm round springform pan.
  • 2
    In a small saucepan, combine chocolate, butter and coffee powder. Stir over low heat until smooth. Cool slightly.
  • 3
    In a bowl, using an electric mixer, beat yolks and sugar together until thick and creamy. Add chocolate mixture, then almond meal, beating until combined.
  • 4
    In a large, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, gently fold through chocolate mixture.
  • 5
    Pour mixture into pan. Bake for 45-50 minutes until cooked when tested. Cool in pan. Increase heat to very hot, 220°C.
  • 6
    In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in vinegar. Spread cake with jam, then dollop over meringue.
  • 7
    Bake for 5-10 minutes until meringue is lightly browned. Serve cake drizzled with melted chocolate.


If preferred, swirl 100g melted chocolate through the meringue before dolloping onto cake and baking.