A delicious Brownie Meringue layered cake with a Mocha and chocolate flavour, suitable for a dinner party or get together. Who could resist?
- Prep Time : 30 minutes
- Cook Time : 45 minutes
- Yield : 12 slices
1 - Grease and line 2 x 6 inch sandwich tins, they will be baked twice so you need to make sure you do this well. Pre heat the oven to 180C.
2 - Place a glass bowl over a saucepan of boiling water, melt the chocolate in the bowl until smooth. Set aside to cool.
3 - Beat the butter and 75g of the Chocolate Milkshake Icing sugar and caster sugar together, add the 2 large eggs and almonds, continue to beat together until combined.
4 - Once the chocolate is cooled fold into the mixture.
5 - Divide the mixture between the two sandwich tins, making sure its evenly spread. Bake for 12-15 mins. Leave aside to cool.
6 - Make the meringue by whisking the 3 egg whites with the cream of tartar until it forms soft peaks, add the remaining 175g of the Chocolate Milkshake icing sugar 1 spoonful at a time until its all used, continue whisking until glossy.
7 - Spoon on top of the now cooled brownie cakes, one smooth to go at the bottom and one decorative for the top. Bake at 150c for 30 mins until crisp. Take out and leave to cool.
8 - Mix the cocoa powder, 20g of plain icing sugar and hot water to make a drizzle. Whip the cream with a whisk until thick.
9 - Take the smooth meringue brownie cake and place on a serving plate, cover with the cream, then layer the next brownie meringue, drizzle the chocolate on top to finish.