Whipping it Up! Gooey Cherry Chocolate Meringue Cake

What is Gooey Cherry Chocolate Meringue Cake?

A traditional gooey chocolate cake that’s like a cross between a fudgy brownie and a molten chocolate soufflé.

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Ingredients

Chocolate cake – Small Cake 6 Servings 

40g Sugar and Crumbs Cherry cocoa powder
100g melted unsalted butter
1/2 cup of coffee (1tsp coffee granules and 100 ml of hot water mixed together)
140g self-raising flour
140g caster sugar
1/2tsp baking powder
Pinch of salt
1 large egg
2 large tablespoons plain yogurt

Gooey Chocolate Centre
1/2 tin condensed milk
120g dark chocolate chopped

Meringue Topping
125g Sugar and Crumbs Whipping it up
60 ml tepid water

Larger Cake 12-14 servings

Use a larger baking dish approx 30x22cm (12x9inches)

Chocolate Cake

80g Sugar and Crumbs Cherry Cocoa Powder
225g Melted unsalted Butter
140 ml coffee (1tsp coffee granules mixed into 140 ml boiling water
280g Self Raising Flour
280g Caster Sugar
1Tsp Baking Powder
Pinch of Salt
2 LG Eggs
120g Plain yoghurt (4tbsp)

Gooey Chocolate
Full tin of condensed milk
240g Dark Chocolate chopped

Meringue
250g Sugar and Crumbs Black Cherry Whipping it up
120 ml Tepid water

Instructions

Chocolate Cake
Preheat the oven to 180c fan
Whisk the cocoa powder, butter, and coffee together until combined
Next whisk in the sugar, flour and baking powder, and salt until mixed in
Whisk in the eggs and yogurt
Pour into a greased baking dish approx 20x18cm (7x8inches) in size or a loaf tin for a higher cake
Tap the tin on the worktop to reduce the bubbles and bake for 20 mins

Gooey Chocolate

Tip the condensed milk and chopped chocolate into a bowl you can set over a pan of boiling water but so that it doesn’t touch the water!
Stir until melted and silky smooth

When the cake is baked pour the gooey chocolate over the top and spread evenly

Meringue

Place the whipping it up mixture into a clean mixing bowl, add the water whisk for approx 6 mins until soft peaks

Spread the meringue over the gooey chocolate evenly, and bake in the oven for 10-15 mins until crisp and slightly golden
Take out of the oven, leave to cool for one hour
To finish sprinkle with cocoa powder and serve