Recipe: Chocolate Chunk Meringue Cake

I recently made meringue for the first time and was very delighted by how straightforward and delicious it turned out, so thought I’d share the recipe.

It’s adapted from Bill Granger’s recipe which you can view here.

INGREDIENTS FOR BASE

• 6 egg whites

• 220g icing sugar (what I had in the cupboard)

• 200g Old Gold 70% chocolate, roughly chopped

• 100g pistachio nuts, roughly chopped plus extra to decorate

INGREDIENTS FOR TOP

• 3oo mL double cream

• Extra pistachio nuts

• 1 punnet of raspberries

• 1 fig

COOKING METHOD

1. Pre-heat your oven at 160 degrees celsius.

2. Whisk the egg whites with an electric mixer until they form stiff peaks. Then, add the sugar one spoonful at a time, ensuring that it is completely mixed in.

3. Fold in the chopped chocolate and pistachios.

4. Carefully scoop the mixture onto a baking tray (lined with baking paper). Spread evenly into a circle or rectangle.

5. Put it in the oven at 160 degrees celsius for about 1 hour. I suggest putting it on the middle shelf of the oven (mine was on the bottom shelf and the base became a bit too crispy because it was closest to the gas). Once it’s cooked through (test with a skewer) and a bit golden-brown at the top, take it out of the oven.

6. Beat the double cream until it’s thick. Spread it across the meringue and top with chopped fig slices, raspberries and extra scatterings on pistachio and dark chocolate.

7. Bon appétit!