Double-baked chocolate meringue brownie

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Eric Lanlard

Serves 8 | prep 25 mins | total time 1 hr 35 mins

Nutritional information (per serving)

Calories

792Kcal

Fat

44gr

Saturates

26gr

Carbs

92gr

Sugars

91gr

Fibre

2.5gr

Protein

10gr

Salt

0.9gr

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.

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Ingredients

For the brownie

250g unsalted butter, plus extra for greasing
350g dark chocolate, roughly chopped
300g light muscovado sugar
5 large eggs, separated

For the chocolate meringue

4 egg whites
225g golden caster sugar
2 tsp vanilla extract
1 tsp cornflour
50g pure cocoa powder

Step by step

Get ahead

This cake is best eaten warm, so serve within 1 hour.

Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 22cm diameter springform tin and line with baking paper, making sure it comes at least 5cm above the rim of the cake tin.
To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the sugar, stirring until it has completely dissolved. Remove from the heat and add the egg yolks; stir gently to combine.
In a clean, dry bowl, whisk the egg whites to soft peaks. Fold a couple of tablespoons of the whisked egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes.
Meanwhile, make the chocolate meringue. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy.
Remove the chocolate brownie from the oven and cover the top with the meringue. Return to the oven for a further 25 minutes, or until the meringue puffs up and a crust forms on the top but the centre is still soft. Leave to cool in the tin. The centre will collapse slightly. Serve warm with crème fraîche or vanilla ice cream.

This is an incredible recipe! The texture of the two contrasting layers, one gooey and rich and the other crunchy with a marshmallow centre, makes this recipe really special.' Eric Lanlard

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