Double Baked Chocolate Meringue Brownie

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• Step 1

  Preheat the oven to 180°C (fan 160°C)/350°F/
  gas mark 4. Grease a 22cm (8½in) diameter
  springform cake tin and line with baking paper,
  making sure it is at least 5cm (2in) above the rim
  of the tin.

• Step 2

  To make the brownie, melt the butter and chocolate
  together in a heatproof bowl set over a saucepan of
  barely simmering water, making sure the surface of
  the water does not touch the bowl. Add the sugar,
  stirring until it has completely dissolved. Remove
  from the heat and add the egg yolks.

• Step 3

  In a clean, dry bowl, whisk the egg whites to soft
  peaks. Fold a couple of tablespoons of the egg whites
  into the chocolate mixture, then fold in the remaining
  whites using a rubber spatula. Spoon the mixture into
  the prepared tin and bake in the oven for 40 minutes.
  Meanwhile, make the meringue. In a large, clean, dry
  bowl, whisk the egg whites to stiff peaks, adding the
  sugar a little at a time, then add the vanilla extract.

• Step 4

  Sift the cornflour and cocoa powder together, then fold
  into the meringue until the mixture is even and glossy.
  Remove the chocolate brownie from the oven and cover
  the top with the meringue. Return to the oven for a
  further 25 minutes, or until the meringue puffs up and
  a crust forms on the top but the centre is still soft. Leave
  to cool in the tin. The centre will collapse slightly.
  Serve warm with crème fraîche or vanilla ice cream.

Comments

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Maladignia · Amersfoort, Utrecht, NL · 87 projects 13th August 2014

I tried it yesterday and the base came out really gooey, nearly liquid. I checked twice to make sure that no flour was needed, what went wrong? Besides that I found it a lot of work (and waiting) for a disappointing result.
The taste was great though. Chocolate always rocks.

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