CHOCOLATE MERINGUE CAKE
Serves 8–10 (See photograph, page 85) 240g dark chocolate, chopped 180g unsalted butter, chopped 2 eggs extra 4 eggs, separated ½ cup light brown sugar 1 teaspoon vanilla extract ⅓ cup plain flour, sifted ½ teaspoon baking powder, sifted ⅓ cup almond meal 1 cup caster sugar 1 teaspoon white vinegar 3 teaspoons cornflour, sifted ¼ cup cocoa, sifted extra cocoa, for dusting
Preheat oven to 160°C. Line base and sides of a 24cm round springform pan with baking paper. Place chocolate and butter in a medium saucepan over a low heat, and stir until melted and smooth. Set aside to cool slightly. Using an electric mixer, whisk eggs, egg yolks, light brown sugar and vanilla extract for 3–4 minutes or until pale and thick. Add melted chocolate mixture, flour, baking powder and almond meal, and gently fold to combine. Pour mixture into prepared pan and bake for 35–40 minutes. Cool slightly. Increase oven temperature to 180°C. Using an electric mixer fitted with a clean, dry whisk attachment, beat eggwhites in a clean, dry bowl on high speed until soft peaks form. Add caster sugar, 1 tablespoon at a time, whisking for 30 seconds after each addition before adding more. Scrape down side of bowl, add vinegar and whisk for 2–3 minutes or until meringue is thick and glossy. Add cornflour and cocoa and gently fold to combine. Spoon meringue onto cake in pan and spread evenly. Bake for 20–25 minutes or until meringue is golden and crisp. Cool in pan for 15–20 minutes. Gently run a knife around inside edge of pan and remove ring. Allow cake to cool to room temperature, then refrigerate for 2 hours. Dust with extra cocoa to serve. NOTE Don’t worry if the cake cracks a little — it’s supposed to look rustic.