Chocolate meringue torte
I made this cake at the request of my wee boy who wanted it for his seventh birthday, no doubt he wanted it due to the large quantities of chocolate involved and the extremely pretty picture in the recipe book which was all swirls and twirls of chocolate … not a finish I was able to achieve, although not for lack of trying!
We decorated the cake in the only way kids generally know how, with a range of sprinkles and a mismatch of candles, as things stand I’ve been referring to this, and I apologise for the crudity, but it’s ‘the cow-pat cake’!? Not that it tastes like one you understand … not that I know what one tastes like! Definitely one for the chocoholics out there though.
What you’ll need:
- 6 egg whites
- 220g caster sugar
- 140g slivered almonds
- 95g dried fruit
- 200g dark chocolate, grated
- 300g ricotta cheese
- 180g single cream
- 80ml Tia Maria
- 200g white chocolate melts
- 200g milk chocolate melts
- 200g dark chocolate melts
What you need to do:
- Preheat your oven to 150C.
- Grease a 24cm spring-form tin lining the base
- Beat the egg whites in a medium bowl – if you are intending on eating the cake yourself you should probably do it by hand to burn off some of the calories you’re going to be consuming later – until soft peaks form
- Gradually add the sugar beating it in every time you add some.
- Fold in the nuts, fruit and half the grated chocolate.
- Deposit mix in the greased tin.
- Bake in the oven for around 1 1/4 hours until it’s firm, cool meringue in the oven leaving the door ajar
- Meanwhile, beat the cheese and the cream in a medium bowl until there are no lumps, stir in liqueur and remaining chocolate, place to one side, in the fridge is good.
- Melt the chocolate melts (in 200g gram batches) adding each batch to the cream mixture.
- Mix the topping together well, as it cools it will begin to thicken.
- Liberally spread the topping over the meringue centre.
- Decorate as you wish, or not at all, and serve.











