Irresistibly delicious and impressive looking, this triple-chocolate meringue mud cake is the winning end to any dinner party – my thank you to my loyal forum friends who rallied and gave me much needed support for a competition ! (10 servings)
125g butter, chopped
100g dark cooking chocolate, broken into pieces
2 eggs
100g caster sugar
75g SR flour
55g hazelnut meal
17g cocoa powder
Chocolate Meringue
3 egg whites
155g icing sugar
100g dark cooking chocolate
Chocolate Topping
110g thickened cream
100g chocolate hazelnut spread eg. Nutella or homebrand
Method:
1. Preheat oven to 160oC. Line the base and sides of a 22cm springform pan with non-stick baking paper.
2. If making icing sugar instead of bought icing sugar for Chocolate Meringue, do it now (measure 155g caster sugar into TM bowl 3 Seconds | Speed 9) Set aside for Step 8.
3. Chop hazelnuts Speed 12 | 7 Seconds, remove and set aside in a bowl with pre-measured caster sugar, flour, cocoa powder (= Hazelnut Mix).
4. Add chocolate to TM jug Speed 8 | 8 Seconds. Add butter Speed 3 | 40o | 2 Minutes. Should be melted. Scrape sides of jug and sit jug to cool slightly.
5. Add eggs to TM bowl Speed 3 | 10 Seconds. Scrape sides of bowl. Add Hazelnut Mix; Speed 4 | 10 Seconds (until well combined).
6. Pour the mixture into prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Increase oven temperature to 200oC. Wash & dry bowl thoroughly.
7. Meanwhile to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the icing sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the meringue into half.
8. Add broken chocolate pieces to TM jug Speed 8 | 8 Seconds. Then Speed 2 | 40o | 2 Minutes until melted. Very gently fold half the chocolate through half the meringue to create a swirled effect – a couple of folds is sufficient! Spoon gently on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm to touch.
9. To a clean and dry bowl add cream and hazelnut spread Speed 2 | 50o | 1:30 Minutes until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.
Note: am working on Step 7 to whisk egg whites in T5.
