Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, raspberry and chocolate brownie meringue cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Raspberry and Chocolate Brownie Meringue Cake is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Raspberry and Chocolate Brownie Meringue Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook raspberry and chocolate brownie meringue cake using 16 ingredients and 18 steps. Here is how you can achieve that.
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The ingredients needed to make Raspberry and Chocolate Brownie Meringue Cake:
- Prepare Brownie Base
- Prepare 220 g dark chocolate, melted
- Take 200 g margarine or v.soft unsalted butter
- Take 250 g icing sugar
- Make ready 3 eggs
- Get 110 g plain flour
- Get Meringue
- Take 4 egg whites
- Get 1/4 teaspoon cream of tartar
- Prepare 200 g caster sugar
- Prepare 100 g chopped hazelnuts
- Make ready Filling
- Prepare 150 ml whipping cream
- Take 50 g icing sugar
- Get 150 g raspberries
- Get 20 g chopped hazelnuts
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Instructions to make Raspberry and Chocolate Brownie Meringue Cake:
- Preheat oven to 180c Fan.
- Melt 180g of the dark chocolate. This could be in a bowl over boiling water or the cheat way which I used, in 30 second bursts in the microwave!
- Line two 8 inch sandwich tins with baking paper
- Cream together the margarine and icing sugar.
- Whisk in the eggs one at a time. Then add the 110g plain flour
- Add the cooled, melted chocolate and stir.
- Roughly chop the remaining 40g chocolate and fold into the mixture
- Split the brownie mixture between the two tins and bake for 10-12 minutes.
- Separate your eggs for the meringue and whisk with the cream of tartar until stiff peaks form. Then add the caster sugar in 2 or 3 batches
- Fold in the hazelnuts with a metal spoon.
- Remove the brownie bases from the oven. They won't be cooked yet but should have a crust starting to form on the top.
- Turn the oven down to 160c. Add the meringue on top of the brownie. Bake for 25 minutes or until the meringue is golden.
- Leave to cool in the tins
- Whip the cream until soft peaks form.
- Add most of the raspberries and all the icing sugar. Leave some nice looking raspberries for the top! Whip to combine.
- Flip one of the brownies so that it is meringue side down and smother in raspberry cream.
- Add the other brownie and use the rest of the cream on top. Decorate with the leftover raspberries.
- Enjoy!
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