Meringue-topped brownie cake

SERVES 12

Two scrumptious desserts combined in one decadent cake that will really steal the show.

WHAT YOU’LL NEED

125g butter

125g plain cooking chocolate, chopped

125g plain flour

1/4 tsp bicarbonate of soda 4 tsp baking powder

150g light soft brown sugar 2 large eggs, plus 2 egg whites 100ml soured cream 100g caster sugar

2 tbsp chopped hazelnuts 4 tbsp plum jam

150ml double cream, whipped cocoa powder, for dusting

METHOD

Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2x20cm loose-bottomed sandwich tins. In a pan, gently melt the butter and chocolate. Set aside to cool.

In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar. In a separate bowl, beat the whole eggs and soured cream.

Add to the flour, along with the cooled chocolate. Stir until the mixture is smooth. Divide between the tins.

In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in one tablespoon of the nuts.

Spoon the meringue onto one of the brownies, leaving a 3cm border.

Scatter over the remaining nuts. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes. Leave to cool.

Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder.

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