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Ingredients
12 slice(s)
Chocolate Meringue Brownie Cake
- 200 g dark chocolate
- 113 g unsalted butter
- 3 --- eggs, room temperature
- 300 g caster sugar
- 100 g brown sugar
- 1 tsp vanilla extract
- 130 g plain flour
- 25 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 --- egg whites
- 1/4 tsp cream of tartar
-
6
1h 15min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
-
5
Recipe's preparation
- Grease a 9" round spring form pan. Preheat fan forced oven 160C
- Blend plain flour, baking powder, cocoa and salt - 5 sec/speed 5. Set aside.
- Melt together butter and 150g of the chocolate - 5 min/50℃/speed 3
Scrape down sides as required. Set aside. No need to wash bowl. - Mix 150g of the caster sugar, all of the brown sugar, eggs and vanilla - 10 sec/speed 5.
- Add chocolate mixture and mix - 10sec/speed 5.
- Add flour mixture and mix - 10sec/speed 5
- Pour batter into prepared tin and bake for 30 minutes.
- Melt the remaining 50g chocolate in the microwave.
- Make sure bowl is spotlessly clean and insert butterfly whisk.
Beat egg whites with cream of tartar - 3-4 min/speed 3.5 or
until soft peaks form. - While mixing at speed 3 add remaining caster sugar 1 tblsp at a time every 20 seconds. Continue mixing until thick and glossy.
- Add melted chocolate and carefully fold through TWICE with spatula.
- Spread meringue on cooked brownie base.
- Bake for another 30 minutes then turn off oven.
Leave in oven with the door closed for another 30 minutes followed by 30 minutes with the oven door ajar.
Remove from oven and allow to cool completely before moving onto a cake stand or it will break apart.
For the Brownie
For the Meringue
10
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentIgnore the one star rating. Somehow I did that to...
Ignore the one star rating. Somehow I did that to myself. This cake is so good!