Name: Choc-cinnamon meringue topped cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: Choc-cinnamon meringue- topped cake; 125 gram butter; 2/3 cup brown sugar, firmly packed; 2 egg yolks; 1 egg; 100 gram dark chocolate, grated; 1 1/2 cup self-raising flour, sifted; 1 teaspoon ground cinnamon; 2/3 cup milk; meringue; 2 egg whites; 1/2 cup caster sugar; topping; 1 teaspoon sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon shredded coconut; 1/4 cup slivered almonds

Choc-cinnamon meringue topped cake

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Serves 6

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

Choc-cinnamon meringue- topped cake

125 gram butter

2/3 cup brown sugar, firmly packed

2 egg yolks

1 egg

100 gram dark chocolate, grated

1 1/2 cup self-raising flour, sifted

1 teaspoon ground cinnamon

2/3 cup milk

meringue

2 egg whites

1/2 cup caster sugar

topping

1 teaspoon sugar

1/2 teaspoon ground cinnamon

1 tablespoon shredded coconut

1/4 cup slivered almonds

Method

Choc-cinnamon meringue-topped cake

1.Preheat oven to 160°C (140°C fan-forced).

2.Grease a 23cm square slab pan, line base with baking paper; grease paper.

3.Cream butter and sugar in a small bowl with an electric mixer until light and fluffy; beat in egg yolks and egg, beat until combined.

4.Transfer mixture to a large bowl, stir in chocolate, then half the dry ingredients with half the milk, then stir in remaining dry ingredients and milk; stir until smooth.

5.Meanwhile, to make meringue: Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beat until dissolved.

6.Meanwhile, to make topping: Combine all ingredients in a small bowl.

7.Spread mixture into pan, spread carefully with meringue, sprinkle with topping. Bake for about 50 minutes. Stand for 5 minutes before turning on to wire rack to cool.

This cake is at its best eaten on the same day as baking. Keeping time: 1 day.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Choc-cinnamon meringue-topped cake

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