CHOCOLATE AND COFFEE MERINGUE CAKE

INGREDIENTS

For the cake

• 6 eggs
• 175 g caster sugar
• 105 g plain flour
• 70 g cocoa powder, sifted
• 50 g butter, melted
• almond liquor, for brushing cake

For the crème patissière

• 500 ml milk
• 1 vanilla pod, seeds removed
• 6 egg yolks
• 125 g caster sugar
• 
  
• 40 g cornflour
• 500 ml whipped cream

For the meringue

• 5 tbsp water
• 180 g caster sugar
• 3 egg whites
• 1 tbsp coffee essence

METHOD

1. For the cake: preheat the oven to 180C/160C fan/gas 4. Grease and flour two 20cm round cake tins.

2. Whisk together the eggs and sugar for 5 minutes, until the mixture is pale and thick. Gently fold in the flour and cocoa powder by hand, then add the melted butter and divide between the two cake tins. Bake for 15-20 minutes and allow to cool.

3. For the crème patissière: bring the milk and vanilla seeds to a simmer. In a separate bowl, whisk the egg yolks, then add the sugar and cornflour and whisk to combine.

4. Pour the hot milk over the mixture, then put back on the hob and keep whisking until thick. Leave to cool.

5. Add the whipped cream to the crème patissière to turn it into a crème génoise.

6. For the meringue: Using a sugar thermometer, bring the water and sugar to 118C-120C. Whisk the egg whites until very stiff and glossy then carefully add the mixture, making sure it doesn’t touch the sides of the bowl. Add the coffee essence.

7. Brush the cakes with the almond liquor and fill generously with the cream mixture, laying one cake on top of the other. Coat the entire cake with the meringue and brown with a blow torch - if you don't have a blow torch, put in a hot oven for 30 seconds.