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Chocolate meringue gateau
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Decadent chocolate meringue cake with almond and orange cream.
Ingredients:
  • 268.75 gm caster sugar
  • 4.40 gm vanilla essence
  • 30.00 gm cocoa powder
  • 82.50 ml flaked almonds
  • 600 ml cream
  • 3 tsp finely grated orange rind
  • 6 egg whites
  • 1 large bar dark chocolate
  • Small Easter eggs, to decorate
  • 1 small orange, scrubbed
  • 500.00 gm water
  • 215.00 gm caster sugar
Instructions:
  • Preheat the oven to 150C (or 130C fan-forced). Trace an 18cm circle on 3 pieces of non-stick baking paper. Lightly oil 3 oven trays and place the paper on them, pencil-side down.
  • Whip egg whites until soft peaks form, gradually adding sugar while beating thoroughly. Incorporate vanilla. Sift cocoa over meringue and gently fold in until fully mixed.
  • Spread the meringue within the pencil lines on the trays, sprinkle with almonds. Bake for 45 minutes, swapping trays halfway through. After baking, turn off the oven, prop the door open, and let it cool completely.
  • To make Candied Oranges: Thinly slice the orange into 5mm rounds. In a wide frying pan, gently melt sugar in water over low heat until dissolved. Add orange slices and simmer gently for 20 minutes. Remove from heat and lay each slice on a wire rack to cool.
  • Whip cream until soft peaks form. Reserve 1/3 (200ml) of the whipped cream, then gently fold in the orange rind until just combined.
  • Spread the luscious orange cream over two meringues, then layer them on a serving plate. Top with the remaining meringue spread with plain cream. Halve the zesty orange slices and place them on the cream. Use a vegetable peeler to create chocolate curls and generously sprinkle them on top along with some colorful Easter eggs. Enjoy!

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