Name: Choc-cinnamon meringue topped cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: Choc-cinnamon meringue- topped cake; 125 gram butter; 2/3 cup brown sugar, firmly packed; 2 egg yolks; 1 egg; 100 gram dark chocolate, grated; 1 1/2 cup self-raising flour, sifted; 1 teaspoon ground cinnamon; 2/3 cup milk; meringue; 2 egg whites; 1/2 cup caster sugar; topping; 1 teaspoon sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon shredded coconut; 1/4 cup slivered almonds

Ingredients

Choc-cinnamon meringue- topped cake

125 gram butter

2/3 cup brown sugar, firmly packed

2 egg yolks

1 egg

100 gram dark chocolate, grated

1 1/2 cup self-raising flour, sifted

1 teaspoon ground cinnamon

2/3 cup milk

meringue

2 egg whites

1/2 cup caster sugar

topping

1 teaspoon sugar

1/2 teaspoon ground cinnamon

1 tablespoon shredded coconut

1/4 cup slivered almonds

Method

Choc-cinnamon meringue-topped cake

1.Preheat oven to 160°C (140°C fan-forced).

2.Grease a 23cm square slab pan, line base with baking paper; grease paper.

3.Cream butter and sugar in a small bowl with an electric mixer until light and fluffy; beat in egg yolks and egg, beat until combined.

4.Transfer mixture to a large bowl, stir in chocolate, then half the dry ingredients with half the milk, then stir in remaining dry ingredients and milk; stir until smooth.

5.Meanwhile, to make meringue: Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beat until dissolved.

6.Meanwhile, to make topping: Combine all ingredients in a small bowl.

7.Spread mixture into pan, spread carefully with meringue, sprinkle with topping. Bake for about 50 minutes. Stand for 5 minutes before turning on to wire rack to cool.

This cake is at its best eaten on the same day as baking. Keeping time: 1 day.
Note

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Ingredients

Method

Choc-cinnamon meringue-topped cake

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