I made this cake a few weeks ago as a surprise for a friend’s birthday. The author of the original recipe actually calls it a “double baked brownie,” but I find that label a bit misleading both in terms of the baking process and the actual result. Egg whites are used for the chocolate meringue and also the cake component creating an incredibly moist and airy chocolatey flavor that melts in your mouth.
First the cake component is made by melting the ingredients on a double boiler. After that bakes, it is topped with a glossy chocolate meringue and baked until puffy. The contrasting layers make for a well-balanced and flavorful dessert. I love this cake because its preparation is simple, yet the results are elegant and delicious. Check on the original post from Cut Out and Keep.
For the cake:
- 250 g Unsalted butter
- 350 g Quality dark chocolate, coarsely chopped
- 300 g Dark brown sugar
- 5 Eggs, divided
For the meringue:
- 4 Egg whites
- 225 g Sugar
- 2 tsp Vanilla extract
- 1 tsp Cornstarch
- 50 g Natural unprocessed cocoa powder
Preheat oven to 350 degrees F. Prepare a 9 inch springform pan: line with parchment ensuring it goes over the sides of the pan and grease with butter and flour.
Melt the chocolate and butter using a double boiler. When smooth and creamy, add the brown sugar. Stir continuously until the sugar has dissolved. Remove pan from heat and whisk in the egg yolks.
In a small bowl, whisk the egg whites until soft peaks form. Spoon a few tablespoons into the cake batter and mix. Fold in the remaining egg whites gently using a rubber spatula. When ready, transfer the batter into the springform pan. Bake for 40 minutes.
While cake is baking, prepare the meringue. In a large bowl, beat the egg whites to stiff peaks while gradually adding the sugar. Once stiff peaks have formed, add the vanilla extract. Turn off the electric mixer and combine the cornstarch and cocoa powder using a sieve. Fold the mixture into the egg whites until uniform and glossy. When cake has finished its first bake, remove from oven and top with meringue.
Return to oven and bake for about 25 minutes. The meringue will be puffy and slightly cracked where crust is formed. Center will still be soft. Leave the cake in the springform pan and place on a wire rack to cool. The meringue will fall and crack a bit. Remove from pan when cooled and ready to serve. It is best when slightly warm.