Rich chocolate meringue cake

Treat yourself to this decadent meringue cake that is rich, chocolatey and delightfully light at the same time.
Rich chocolate meringue cake
1H 45M

When you’re craving something decadent for dessert, it’s hard to go past the classic chocolate cake. And while the original recipe is undoubtedly brilliant, there are infinite possibilities for flavour combinations to improve on perfection.

This rich chocolate meringue cake certainly lives up to its name. It’s rich and chocolatey but with a wonderful meringue texture that will hook you back for more. Serve it as part of a decadent afternoon tea with a generous dollop of whipped cream and a dusting of icing sugar and cocoa.

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1.Preheat oven to 120°C/250°F. Grease 22cm (9-inch) springform tin; line base and side with baking paper.
2.Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in chocolate, fruit, breadcrumbs and sifted cocoa. Spoon mixture into tin.
3.Bake cake about 1½ hours. Cool in oven with door ajar.
4.Dust cake with combined sifted icing sugar and extra cocoa; top with cream, if you like.

This cake is fragile, which is why we’ve baked it in a springform tin. There’s no need to turn it right-side up.


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