It sent us all into a state of sugar OD… but it tasted good!
This creation was in honour of a special friend’s special birthday. Happy birthday S.
S introduced me to Nigella’s cloud cake, in all its decadence, a while back. So, I thought I’d make something inspired by that great cake for her.
Bringing this cake to the party was like wearing a pretty new dress. You hope it stands up to the other beauties around you. With its sweet disposition, mixed with an ample amount of sassitude, this cake sat proudly along side the other amazing treats on the day.
The Chocolate Cherry Meringue Pudding Cake is a gluten-free marvel. It begins with a flourless chocolate cake, followed by a layer of morello sour cherries, then finishes topped with torched meringue.
Chocolate Cherry Meringue Pudding Cake
For the flourless chocolate cake – I used Nigella’s Flourerless Chocolate Lime Cake recipe (minus the lime).
150g dark chocolate, chopped
150g soft unsalted butter
6 eggs (for the chocolate cake)
250g caster sugar (for the chocolate cake)
100g ground almonds
4 teaspoons best-quality cocoa powder
a jar of morello sour cherries
2 egg whites (for the meringue)
1/4 cup of caster sugar (for the meringue)
1 teaspoon vanilla extract
a 23cm springform cake tin
a kitchen blow torch or grill
Preheat the oven to 160°C fan forced (otherwise 180°C) and line your cake tin with baking paper.
Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in a microwave (following manufacturer’s instructions), then set aside to cool slightly.
Beat the eggs and sugar together until about tripled in volume, pale and moussy.
Then gently mix in the slightly cooled chocolate and butter. This will have a tendency to sink to the bottom so make sure you mix it in well without knocking the air out of the mixture.
Pour the mixture into the prepared tin and bake for 40–45 minutes (though start to check at 35). The cake will be just firm on top, but still have a bit of wobble underneath.
Remove from the oven and sit the cake in its tin on a wire rack to cool.
The chocolate cake part can be done the day before.
Once cooled, add a layer of squished cherries. I squish them to make sure that people don’t lose teeth on pits.
To make the meringue mixture, (in a clean bowel) whisk the 2 egg whites until firm and voluptuous whilst gradually adding the 1/4 cup of sugar and vanilla a bit at a time.
Then spread the meringue mixture on top, using a pallet knife to create nice swirls.
Now the fun bit! Take a blow torch and gently brown the meringue. If you don’t have a blow torch (you should get one because they are so fun, and useful, and not very expensive nowadays), you could pop this under a gentle grill (not to close to the element) for a few minutes – but watch it like a hawk!
Elegance went out of the window in the cutting of this beauty… but it really tasted good!