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Choc-Cinnamon Meringue Topped Cake

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Here is a recipe to try that is just a little different. A meringue topped cake.

It was my husband’s birthday on the weekend and what better time to try a new cake recipe? I chose this one because it was a little bit different and a bit fancy, a birthday cake should be a treat, no?

The cake itself was moist yet delicate; the topping was crunchy and sugary.

Cooking time was long, a lot longer than the recipe stated but that was my fault more than anything. My oven runs hot and so as not to burn this special cake I set it a bit lower than the recommended temperature and just kept my eyes peeled. I think it took almost 2 hours in total. If you are more confident in your ovens ability to maintain a temperature, I am sure you could cook this in much less time.

The recipe suggested a slab pan, I would suggest a spring form pan as this was a delicate business to remove from the pan (luckily I had used a silicone pan so was able to manoeuvre it a bit). The meringue crumbled quite a bit in the removal process, this would be eliminated if you used a spring form pan.

Anyway, I made it Saturday and it was gone Sunday so it must have been okay. The recipe suggests that it should be eaten the day it is baked. I imagine that, if kept longer, the meringue would start to absorb the moisture from the cake, making it less crunchy and perfect. It didn’t last, so I can’t tell you…

Choc-Cinnamon Meringue Topped Cake

This cake is at its best eaten on the same day as baking.

125g butter
2/3 cup brown sugar, firmly packed
2 egg yolks
1 egg
100g dark chocolate, grated
1 1/2 cups self-raising flour
1 teaspoon ground cinnamon
2/3 cup milk

Meringue
2 egg whites
1/2 cup castor sugar

Topping
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon coconut
1/4 cup slivered almonds

Grease a 23cm square slab pan, line base with paper; grease paper.
Cream butter and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks and egg, beat until combined.
Transfer mixture to large bowl, stir in chocolate, then half the sifted dry ingredients with half the milk, then stir in remaining dry ingredients and milk; stir until smooth.
Spread mixture into prepared pan, spread carefully with meringue, sprinkle with topping.
Bake in moderately slow oven for about 50 minutes.
Stand 5 minutes before turning on to wire rack to cool.
Meringue: Beat egg whites until soft peaks form, gradually add sugar, beat until dissolved.
Topping: Combine all ingredients.
Keeping time: 1 day.

 

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Author: kolandasimone

40, on my way to 40 something...Still not sure what I want to do when I grow up, retire probably... Food obsessed, love to cook it, read about it, eat it... Chock full of useless information that crowds out the useful stuff sometimes.

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