Recipe for Double Chocolate Meringue Cake – a decadent after-dinner treat
2 1/4 cups flour
3 teaspoons baking powder
1.5 cups white sugar
1 teaspoon bicarb
5 tablespoons cocoa + extra for dusting
pinch of salt
1/8 teaspoon cayene pepper
1.5 cups hot water
3/4 cup sunflower oil
1 tablespoon white vinegar
160g castor sugar
1 teaspoon ground cinnamon
4 egg whites
80g white chocolate, finely chopped
Preheat your oven to 180°C. Grease a 22cm round springform cake tin and line with baking paper.
Sift the flour, baking powder, white sugar, bicarb, cocoa, salt and cayene pepper into a bowl and mix.
Add the hot water, sunflower oil and vinegar and mix until you have a smooth batter.
Pour the batter into the cake tin and bake for 35 minutes.
While the cake is baking you can make the meringue. Mix the castor sugar and cinnamon in a bowl. Whisk the egg whites to soft peak stage. Continue whisking while you gradually add the cinnamon sugar. Continue whisking until you have a thick, glossy mixture.
Fold the white chocolate into the meringue. Carefully pile the meringue onto the hot cake and spread over the top. Return the cake to the oven for 30 minutes, or until a skewer inserted into the middle comes out clean.
Allow the cake to cool completely before removing from the tin. Dust with cocoa powder and serve.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate