Marble & Choc-flecked Italian Meringue Cake

SERVES 12 PREPARATION 20 MINUTES COOKING 1½ HOURS

Preheat oven to moderately slow, 160°C. Lightly grease and line a 22cm round cake pan with baking paper. In a large bowl, using an electric mixer, beat 250g softened unsalted butter, 2 cups brown sugar and 1 teaspoon vanilla extract together until creamy. Add 4 eggs, one at a time, beating well after each. Lightly fold in 1 2/3 cup self-raising flour, alternating with ½ cup milk, beginning and ending with flour. In a small microwavesafe bowl, melt 150g dark chocolate in 15-second bursts until melted and smooth. Cool slightly. Pour half the cake mixture into a bowl. Stir

melted chocolate through one half. Dollop alternate spoonfuls of cake mixtures into pan. Drag a skewer through batter to swirl. Bake for 1¼ hours until cooked when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.

ITALIAN MERINGUE. In a medium saucepan, stir 1½ cups caster sugar and ¼ cup water on low until sugar dissolves. Increase heat to high and bring to the boil, brushing down sides of pan. Simmer for 8-10 minutes until syrup reaches 120°C (hard-ball stage). In a large bowl, using an electric mixer, beat 4 egg whites ¼ teaspoon cream of tartar together until soft peaks form. With motor running, gradually add hot sugar syrup in a slow, steady stream, beating for 10-15 minutes until bowl is cool. Finely grate 50g dark chocolate and fold through meringue. Dollop meringue onto cooled cake. Using a blowtorch, lightly caramelise top of cake. Set aside for 15 minutes before serving (helps to firm meringue after blowtorching).