Chocolate Meringue Cake

Method
Melt the chocolate and the butter; set aside to cool down. Beat the egg yolks and sugar until light and fluffy (this may take a little time). Add the flour to the egg mixture together with the cooled chocolate mixture and stir through. Beat the egg whites until light and firm and fold them into the cake mixture. Grease a 10-inch (26 cm) spring form and bake at 325ºF (160ºC) for 30 minutes or until cake is ready. Take the fresh red currants (or other fruits such as raspberries, strawberries or blackberries) and wash and drain them. Beat the egg whites until stiff, add sugar gradually and continue beating until very stiff. Add the currants to the egg whites. When the cake is baked, remove from the oven and spread the meringue over the cake. Place in the oven again and continue baking for 1 hour and 15 minutes at the same temperature. Cake may be served warm or cool.

If serving cool then sprinkle the slice with a little cocoa on the serving plate.

Thanks to
Marion Connett from the United Kingdom for submitting this Chocolate Meringue Cake recipe.

Added on 20 February 2009.

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