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Donal Skehan
Meringue Snow Capped Chocolate Brownie Cake | DonalSkehan.com
  • desserts-baking

Meringue Snow Capped Chocolate Brownie Cake

December 17

A perfect mix of gooey brownie and crisp meringue. Switch things up by swapping out the icing sugar for cocoa powder on top if you like. You could also add a capful of peppermint extract to the brownie if you want to bring even more seasons cheer to proceedings.

  • time 40mins
  • serves Serves
Method
  1. Preheat oven to 180°C/ 350°F, Gas Mark 4. Grease and line a 20cm round springform baking tin with baking parchment.
  2. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.
  3. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.
  4. Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 20-25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.
  5. Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar. Pour the mixture on top of the brownie mix and bake for another 20 minutes, remove from the oven and allow to cool completely.
  6. Once cooled, remove from the tin onto a cake stand, dust with a little icing sugar and serve.

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Ingredients

For the brownie:

1 1/4 cups or 7.5oz good-quality dark chocolate

1 cup butter

300g caster sugar

3 large eggs, beaten

1 tsp vanilla extract

1 cup plain flour

1tsp baking powder

For the meringue: 

1 1/2 cups icing sugar, plus extra to serve 

3 egg whites

1 tsp of cornflour

1/2 tsp of white wine vinegar

For the brownie:

225g good-quality dark chocolate

225g butter

300g caster sugar

3 large eggs, beaten

1 tsp vanilla extract

100g plain flour

1tsp baking powder

For the meringue: 

200g icing sugar, plus extra to serve 

3 egg whites

1 tsp of cornflour

1/2 tsp of white wine vinegar

You'll Need

20cm round springform tin

Freestanding mixer

4.1
(34)
photo
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