Chocolate Meringue Cake

Singita’s Double-Baked Flourless Chocolate Meringue Cake


Chocolate Meringue Cake

Deserts especially made from chocolate are something that can be enjoyed without any occasion and perfect for even an afternoon tea. This Singita Double-Baked Flourless Chocolate Meringue Cake may be the one for you to wow your guests.

Ingredients for the cake: 

250g butter

350g dark chocolate

300g brown sugar

5 eggs, separated

Ingredients for the meringue: 

4 egg whites

225g caster sugar

10ml vanilla essence

5ml cornflour

50g cocoa powder


  • Preheat the oven to 180 degrees.
  • Line a 20cm x 30cm x 5cm baking pan with baking paper.
  • Melt butter, chocolate and sugar together, stirring until the sugar has dissolved.
  • Remove from heat and mix in the egg yolks.
  • Whisk egg whites until stiff peaks form, and then fold into the chocolate mixture.
  • Pour the mixture into the tin and bake for 40 minutes.
  • After that make the meringues by whisking egg whites, adding a little caster sugar at a time and then the vanilla essence until stiff peaks form.
  • In a separate bowl, sift cornflour and cocoa powder together and fold into the meringue.
  • Remove the chocolate cake from oven and reduce the temperature to 120 degrees.
  • Top the cake with the meringue and return to oven for 25 minutes.
  • Leave to cool on a wire rack.

Finally, indulge in this chocolatey goodness accompanied by a cup of coffee!

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