How to Make ��️ Perfect Raspberry and Chocolate Brownie Meringue Cake Recipes 🍮 by Rachel Khoo

Steps Making Recipes Raspberry and Chocolate Brownie Meringue Cake using 16 ingredients and 18 steps

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➽ Brownie Base.
➽ 220 g dark chocolate, melted.
➽ 200 g margarine or v.soft unsalted butter.
➽ 250 g icing sugar.
➽ 3 eggs.
➽ 110 g plain flour.
➽ Meringue.
➽ 4 egg whites.
➽ 1/4 teaspoon cream of tartar.
➽ 200 g caster sugar.
➽ 100 g chopped hazelnuts.
➽ Filling.
➽ 150 ml whipping cream.
➽ 50 g icing sugar.
➽ 150 g raspberries.
➽ 20 g chopped hazelnuts.

Preheat oven to 180c Fan..
Melt 180g of the dark chocolate. This could be in a bowl over boiling water or the cheat way which I used, in 30 second bursts in the microwave!.
Line two 8 inch sandwich tins with baking paper.
Cream together the margarine and icing sugar..
Whisk in the eggs one at a time. Then add the 110g plain flour.
Add the cooled, melted chocolate and stir..
Roughly chop the remaining 40g chocolate and fold into the mixture.
Split the brownie mixture between the two tins and bake for 10-12 minutes..
Separate your eggs for the meringue and whisk with the cream of tartar until stiff peaks form. Then add the caster sugar in 2 or 3 batches.
Fold in the hazelnuts with a metal spoon..
Remove the brownie bases from the oven. They won't be cooked yet but should have a crust starting to form on the top..
Turn the oven down to 160c. Add the meringue on top of the brownie. Bake for 25 minutes or until the meringue is golden..
Leave to cool in the tins.
Whip the cream until soft peaks form..
Add most of the raspberries and all the icing sugar. Leave some nice looking raspberries for the top! Whip to combine..
Flip one of the brownies so that it is meringue side down and smother in raspberry cream..
Add the other brownie and use the rest of the cream on top. Decorate with the leftover raspberries..
Enjoy!.

Raspberry and Chocolate Brownie Meringue Cake -