Meringue-topped brownie cake recipe

Meringue-topped brownie cake recipe

Create a scrumptious showstopper that really takes the cake by combining these two delicious desserts.

Prep time: 30 minutes

Cook time: 45 minutes

Servings: 12 people

Preparation

  1. Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm loose-bottomed sandwich tins.
  2. In a pan, gently melt the butter and chocolate. Set aside to cool.
  3. In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar.
  4. In a separate bowl, beat the whole eggs and soured cream.
  5. Add to the flour, along with the cooled chocolate.
  6. Stir until smooth. Divide between the tins.
  7. In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
  8. Spoon the meringue onto one of the brownies, leaving a 3cm border. Scatter over the remaining nuts.
  9. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes.
  10. Leave to cool.
  11. Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder. 

Ingredients

Shop ingredients Shop ingredients