Flourless chocolate meringue cake

Serves 12-16 Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/ 160C/ Gas 4. Lightly grease a 23 x 33cm baking tin and line with a piece of parchment paper that goes up the sides of the tin.

For the chocolate cake, place the butter and chocolate into a heatproof bowl and melt, either in a microwave, using short bursts of heat to prevent it from burning, or set over a pan of simmering water (ensuring the bottom of the bowl doesn't touch the water underneath). Remove from the heat and set aside to cool slightly.

Place the eggs, both sugars and the salt into another large bowl and, using an electric mixer, whisk on a medium-high speed for 7-8 minutes, or until pale and tripled in volume. Add the hazelnuts, reserving a couple of tbsp to decorate, and gently fold into the mixture.

Pour the egg mixture over the cooled chocolate mixture, in 3 additions, and fold together until combined and streak-free. Pour into the prepared tin and level out. Bake for 30 minutes.

When the cake has been in the oven for 25 minutes, make the meringue topping. Place the egg whites and a pinch of fine sea salt into a spotlessly clean bowl (glass or metal is preferable) and whisk until the meringue is foamy, then slowly add the sugar, a spoonful at a time. Continue whisking until you have stiff, glossy peaks.

Gently spread the meringue over the top, being careful not to crush the cake below. Dust the cocoa over the meringue and lightly swirl together. Bake for a further 25 minutes, or until the meringue is crisp.

Leave the cake to cool in the tin for at least an hour before transferring to a serving plate. Serve in slices with a little drizzle of cream and a sprinkling of cacao nibs. The cake will keep, covered, for up to 2 days.

Note: To make a mocha version, reduce the cocoa in the meringue by half and replace with 1tbsp of instant espresso powder.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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