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Cover - Boozy Brownie Meringue Cake

Boozy Brownie Meringue Cake

60 mins
1011 cals per serving
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Donal's Notes

 A Christmas treat for the adults, this boozy brownie cake is a mega indulgence. Finish it off with the sparklers, glitter and all the trimmings for some extra WOW. Divine! 

Ingredients

dark chocolate
dark chocolate
butter
butter
caster sugar
caster sugar
large egg
large egg
vanilla extract
vanilla extract
plain flour
plain flour
baking powder
baking powder
icing sugar
icing sugar
egg whites
egg whites
cornflour
cornflour
white wine vinegar
white wine vinegar
double cream
double cream
brandy
brandy
hazelnuts
hazelnuts
edible glitter
edible glitter
sprinkles
sprinkles
indoor sparklers
indoor sparklers

Equipment

20cm round springform baking tin
20cm round springform baking tin
Parchment paper
Parchment paper
Heatproof bowl
Heatproof bowl
Saucepan
Saucepan
Spatula
Spatula
Electric hand whisk
Electric hand whisk
Weighing scales
Weighing scales
Stand mixer with whisk attachment
Stand mixer with whisk attachment

Method

1

Preheat oven to 180°C/ 160c. Grease and line a 20cm round springform baking tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.

2

With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy.

3

Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.

4

Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 20-25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.

5

Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar.

6

Pour the mixture on top of the brownie mix and bake for another 20 minutes, remove from the oven and allow to cool completely.

7

Once cooled, remove from the tin onto a cake stand. Whip the cream with the icing sugar until pillowy but still soft and then fold in the brandy.

8

Dollop onto the top of the cake then sprinkle with the hazelnuts, gold stars, edible glitter and indoor sparklers and serve.

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