Halloween becomes more and more popular in Western Europe every year. If you’re looking for a great Halloween dessert to impress your family or your friends with, this recipe might be what you need. It’s got this cute, spooky flair and it is of course incredibly delicious!
Chocolate Meringue Cake
This Donna Hay inspired recipe will satisfy all you chocaholics out there!
- 240 g dark chocolate chopped
- 180 g unsalted butter
- 2 eggs
- 4 eggs extra, separated
- ½ cup brown sugar (90g)
- 1 tsp vanilla extract
- ⅓ cup flour (50g) sifted
- ½ tsp baking powder sifted
- ⅓ cup almond meal (40g)
- 1 cup caster sugar (220g)
- 1 tsp white vinegar
- 3 teaspoons cornflour sifted
- ¼ cup Dutch cocoa (25g) plus extra for dusting
Preheat oven to 160ºC. Grease a springform cake tin, line the base with baking paper.
Melt chocolate and butter in a medium saucepan over low heat. Set aside to cool.
Place the eggs, extra egg yolks, brown sugar and vanilla in a bowl and whisk until thick and pale. Gently fold in melted chocolate/butter mixture, flour, baking powder and almond meal.
Pour the mixture into the greased form and bake for about 40 minutes.
Remove from the oven and set aside. Increase the oven temperature to 180°C (350°F).
Whisk extra eggwhites on high speed until soft peaks start to form. Gradually whisk in the sugar until it's dissolved. Add the vinegar and whisk until the meringue is thick and glossy. Fold through the cornflour and cocoa. Evenly spread the mixture on top of the pre-baked chocolate base.
Bake for another 20 minutes. Take the cake out of the oven and let it cool before removing the ring by gently running a knife around the edge.
This cake tastes best if you cool it in the refrigerator before serving.
If you want, you can add these Meringue ghosts to give your cake a spooky flair.
These cute Meringue ghosts are perfect to decorate your Halloween (cup)cakes.
- 1 egg white
- 30 g caster sugar
- 30 g confectioner's sugar
Preheat the oven to 160°. Line a baking tray with parchment paper.
Beat egg-white and caster sugar over a bain-marie. Once the mixture reached a temperature of 50°, remove from heat and whisk in confectioner's sugar. Beat until the meringue has cooled down.
Make little meringue "ghosts" by using a piping bag. Bake for about 10 minutes.
Let the meringues cool down. Draw eyes and mouth, using either black food colouring, Nutella or sugar pearls.
I used Nutella to stick the ghosts to the cake and I also added washi tape flags (another obsession of mine).