Meringue-topped brownie cake recipe

30 ratings

Two scrumptious desserts combined in one decadent cake that will really steal the show. See method

Ingredients

If you don't have sour cream, use crème fraîche or yogurt

of the reference intake
Carbohydrate 37.5g Protein 5g Fibre 1.9g

Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm (8in) loose- bottomed sandwich tins. In a pan, gently melt the butter and chocolate. Set aside to cool.

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In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar. In a separate bowl, beat the whole eggs and soured cream. Add to the flour, along with the cooled chocolate. Stir until smooth. Divide between the tins.
In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
Spoon the meringue onto one of the brownies, leaving a 3cm (1 1/4in) border. Scatter over the remaining nuts. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes. Leave to cool
Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder.