Chocolate Meringue Layer Cake

Chocolate Meringue Layer

  • Servings: 8
  • Difficulty: easy
  • Print

View this post on Instagram

The finishing touches. 3 layer. #Chocolate #meringuecake

A post shared by The Cook (@edinburghcook) on

Granny liked a Meringue and the youngest is asking for a Meringue recipe for his contribution to tea. As it so happens he likes chocolate and got very excited about making layers.  

Credit: Granny’s Recipe File

Prep: 3 Baking trays with grease proof paper, and a 20cm circle drawn on each. This needs a long lead in. Easy to make through the day, around the jobs.

Ingredients

Cake Layers:

  • 225g Caster Sugar
  • 3 Large Eggs – separated….the whites for the Meringue, keep the yolks for the filling

Filling:

  • 3 Yolks
  • 50g Plain Chocolate
  • 50g Sugar
  • 125ml Milk
  • 175g Butter, at room temperature
  • 8+ Maltesers (Optional Topping)

Directions

The Cake Layers

  1. Separate the eggs reserving yolks for the filing. I do this into a jug one at a time, after each separation I put the egg white into a large clean bowl for whisking. I’ve had accidents in the past where I’ve been over zealous with the crack and broke a yoke contaminating the lot!
  2. Whisk the egg whites until stiff at which point gradually fold in the sugar
  3. Lay grease proof paper on 3 baking sheets and spread meringue in 20cm diameter circles
  4. Bake at 150c for 1 hour, leave to cool with the oven door open.  Then peel off the paper.

The Filling:

  1. Put the milk, the sugar, the chocolate in a glass bowl over a pan of hot water. Melt the chocolate and stir
  2. Stir a little of the warm liquid into yolks and then pour back into the chocolate mixture
  3. Cook over simmering water. Stirring till thickened, patience is needed then remove and allow to become quite cold.
  4. Cream the butter by beating for a 2 mins, add the cold chocolate mixture till it becomes a soft cream….dare you not to have a taste!
  5. If using the maltesers, reserve 4 tablespoons of the chocolate cream for the top.
  6. Spread the rest on 2 meringues circles, then sandwich all three together
  7. Pipe reserved cream on the top circle in 8+ rosettes and top with Maltesers

 

Millionaires Shortbread

DSC_0060

The recipe is nice and easy and broken down into 3 fairly obvious stages. The base, the middle and the end!

Shortbread

  • 280g plain flour
  • 170g butter
  • 100g sugar

Caramel

  • 379g condensed milk
  • 100g golden syrup
  • 100g butter

 Topping

  • 280g milk chocolate

Pre-heat the oven to 150C, and line a 20cm x 30cm baking tin with parchment.

  1. Rub the flour and butter together to form bread crumbs.  A food processor is my saviour for this method.  Really easy to pulse the butter and flour together.
  2. Pulse in the sugar
  3. Pour into the baking tin and press down using the back of a soup spoon.DSC_0052
  4. Place in the oven for 30 mins until it starts to turn colour
  5. Take out the oven to cool
  6. Melt the butter, condensed milk and syrup together until smoothDSC_0053
  7. Bring to the simmer for 5 mins,  I found I had to stir it to stop it catching on the pan.  It will thicken and turn golden
  8. Leave to cool slightly before pouring over the biscuit base and spread evenly.  Leave to coolDSC_0055
  9. Time for chocolate…..usual melting chocolate rules apply, melt the broken chocolate pieces in a bowl set over (not touching) simmering water.   Stir every now and agin and once the lumps have gone pour over the set caramel and spread evenlyDSC_0058
  10. Leave to cool, chop into the desired squares and enjoy