Toblerone-ish meringue cake

The Jewish Chronicle - - LIFE - VIC­TO­RIA PREVER’S

The com­bi­na­tion of honey, choco­late and al­monds just said Toblerone to me. For a crowd dou­ble the quan­tity and bake in two tins.

Serves: 12 (it’s rich!) Prepa­ra­tion: 25 mins Cook­ing: 1 hr ap­prox


150g un­salted but­ter (soft­ened) or mar­garine, plus more to grease 150g light brown sugar 6 large whole eggs, sep­a­rated

340g dark choco­late, melted and cooled

1 tbsp vanilla ex­tract 2 tbsp honey

Pinch of salt Meringue top­ping:

4 large egg whites

1 tbsp potato starch ¼ tsp red wine vine­gar 125g caster sugar 100g choco­late chips 135g blanched al­monds

Choco­late honey glaze:

2 tbsp runny honey 1 tbsp wa­ter 40g choco­late 1 tbsp ic­ing sugar 150g straw­ber­ries (op­tional)


Pre­heat oven to 180°C. Grease and line a 23cm spring form cake tin.

Toast the al­monds (for the top­ping) in the oven un­til golden – 5-10 min­utes. Cool and roughly chop. Set aside.

For the cake: cream but­ter and brown sugar in an elec­tric mixer fit­ted with the pad­dle at­tach­ment un­til pale and smooth. Add 6 egg yolks, one at a time, beat­ing well af­ter each ad­di­tion.

Fold in the melted choco­late, vanilla and honey Set aside.

Whisk 6 egg whites and a pinch of salt un­til soft peaks form. Stir a third of the egg whites into the choco­late mix­ture to lighten then gen­tly fold in the rest un­til just com­bined. Pour into the tin and bake for 25 min­utes.

While the cake is bak­ing, make the meringue: put the chopped al­monds and choco­late chips in a small bowl, and set aside.

Whisk the 4 egg whites and vine­gar un­til stiff peaks form. Add the caster sugar, a ta­ble­spoon at a time, beat­ing the eggs back to stiff peaks af­ter each ad­di­tion. Once about half the sugar is in, slowly pour in the rest while beat­ing. When the meringue is thick and glossy, fold in the potato starch and al­mond/ choc chip mix­ture.

Af­ter 25 min­utes, re­move the cake from oven and spread with the meringue. Re­turn to the oven and bake un­til the meringue is lightly browned and crisp, 25 to 30 min­utes.

Cool on a wire rack for 10 min­utes, then care­fully run a knife around the edge of the meringue and the cake to loosen, and open the tin. Cool be­fore serv­ing.

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