Hello, I am Elise. Today, I will show you a way to prepare raspberry and chocolate brownie meringue cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Raspberry and Chocolate Brownie Meringue Cake Recipe
Raspberry and Chocolate Brownie Meringue Cake is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Raspberry and Chocolate Brownie Meringue Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook raspberry and chocolate brownie meringue cake using 16 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Raspberry and Chocolate Brownie Meringue Cake:
- Make ready Brownie Base
- Prepare 220 g dark chocolate, melted
- Prepare 200 g margarine or v.soft unsalted butter
- Get 250 g icing sugar
- Take 3 eggs
- Prepare 110 g plain flour
- Take Meringue
- Take 4 egg whites
- Take 1/4 teaspoon cream of tartar
- Make ready 200 g caster sugar
- Make ready 100 g chopped hazelnuts
- Get Filling
- Take 150 ml whipping cream
- Get 50 g icing sugar
- Prepare 150 g raspberries
- Make ready 20 g chopped hazelnuts
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!
So that’s going to wrap it up for this special dish raspberry and chocolate brownie meringue cake recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
