 |
| Chocolate Lemon Meringue Cake |
It was Tessy’s
birthday and we thought of baking a Lemon Meringue Chocolate Cake. Her few
friends paid a surprise visit to celebrate the occasion. One of the feedbacks
from a very dear friend Rema, posted below:
“Thank you guys. It
was a yummy treat. You guys have layered tanginess and chocolate together.
Reaching you from Al-Nahda inch by inch in this insane traffic to savor it were
worth every delicious bit. Tessy dear, last but not the least wish you a lovely
happy birthday. Surprise element: In anticipation of a chocolate cake with
custard cream topping, on biting into it the lemon flavors fills you up-tangy
lemon with saucy chocolate”
Thanks Rema and
Chintu for your wonderful feedback .It was great to have you guys down and was
a real pleasant surprise. Since you liked our cake we thought of sharing our
recipe with all our followers and here we go……
INGREDIENTS
Chocolate
cake
150g unsalted
butter
150g dark
chocolate, chopped
1 teaspoon vanilla
extract
30 ml water
3 eggs
220g caster sugar
100g all purpose
flour
1 ½ tsp baking
powder
½ tsp baking soda
25g cocoa
Lemon
curd
1 cup milk
200g caster sugar
30g corn flour
50g butter
4tbsp lemon juice
1tablespoon finely
grated lemon rind
4egg yolks
Meringue
icing
220g caster sugar
30ml water
1/4 teaspoon cream
of tartar (I used white vinegar as a substitute)
4 egg whites
Method
Preheat oven to
160ºC
Mix the butter,
chocolate, vanilla and water in a saucepan under low heat and stir until melted
and smooth. Allow it to cool down.
- Beat the eggs and sugar in a bowl until pale and thick.
- Add the chocolate mixture and beat until combined.
- Fold in the flour and cocoa and pour into a 9” cake tin lined with non-stick baking paper.
- Bake for 35 to 40 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin.
- Remove the cooled cake from the tin.
- Place a16cm-round plate, up-side down, in the centre of the cake.
- Using a small, sharp knife, make a shallow cut around the plate.
- Carefully scoop out ¾ of the cake using a spoon to make a shell.(the base should be at least 1 cm thick)
To
make the lemon curd
- Place ¾ cup milk and the sugar in a saucepan over medium heat and stir until the sugar is dissolved.
- Mix the corn flour and remaining ¼ milk in a small bowl and pour the same into the milk and sugar mixture and stir to combine.
- Add the butter to the mixture and whisk under high flame until melted.
- Add the lemon juice, lemon rind and egg yolks. Reduce heat to medium and cook. Whisk continuously until thickened.
- Once cooked, pour the lemon curd into the cake shell and once it cools down refrigerate for 2 hours or until set.
Meringue
icing
- Mix the sugar, water and cream of tartar (white vinegar) in a saucepan over high heat and stir until the sugar is dissolved.
- Boil the mixture and simmer for 3 minutes until cooked.
- Beat the egg whites until soft and fluffy.
- Gradually add the sugar mixture and beat until thick and glossy.
- Spread the meringue over the refrigerated cake or optionally serve the cake with a scoop of meringue
Recipe courtesy :
Donna Hay
Gr8888888 ......
ReplyDelete