cheats' chocolate meringue cake
This is a cheat's cake, because it's only one step up from packet mix. I use a ghirardelli mix because I love its fudgy texture and rich chocolate flavour, but you can use your own favourite. Try to make it a fudgy mix, as opposed to a cakey one, though, as we'll be lightening it up a bit.
  • 1 packet chocolate brownie mix
  • Ingredients stated on the packet
  • one extra egg
  • 1 tsp baking powder
  • 3 egg whites
  • ¾ C caster sugar
  • 1 cup thickened cream
  • 1½ cups dark chocolate chips
How to make it
  1. Line two 23cm spring form (or removable base) baking tins with baking paper and pre-heat your oven to the temperature stated on the packet mix.
  2. Empty the contents of the brownie mix into a bowl and sift the teaspoon of baking powder over the top. Whisk it together. Add the remaining ingredients listed in the mix, plus the extra egg and whisk to combine.
  3. Pour the mixture into the tins and bake for 15 minutes.
  4. While the brownie mixture is baking, put the egg whites into the clean bowl of a stand mixer and whisk until it is frothy. Continue to whisk the egg whites, adding the caster sugar in, in a slow stream, until all of the sugar has been added and the egg whites are glossy and able to hold a peak.
  5. Take one of the brownie mix tins out of the oven and pile the meringue on top, forming peaks with a spatula. Try to pile it in the middle of the cake as much as possible, as it will expand outwards while it bakes.
  6. Put the brownie tin (with meringue crown) back in the oven and continue to bake for another 25-30 minutes, or until the other brownie is fully baked and the meringue top looks lightly brown and crisp to touch.
  7. Let the cakes cool until they are close to room temperature in their tin and then carefully unmold them to cool completely.
  8. While the cakes are baking, heat the cream in a saucepan until it is steaming, then add all of the chocolate chips in at once. Whisk to combine and then set aside to cool.
  9. When the chocolate mixture is cool to touch, put it in the bowl of a stand mixer with a whisk attachment, and whisk until it is almost tripled in volume and beautifully airy.
  10. To serve, pipe the whipped chocolate ganache on top of the flat layer of brownie-cake, pop the meringue-topped layer on top and serve to great applause.
Recipe by onebitemore at