Saturday, December 29, 2012

Chocolate Lemon Meringue Cake

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……


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

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

1 comment:

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