Name: Chocolate Brownie Meringue Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 200g good-quality dark chocolate, roughly chopped (reserve some for folding in); 200g unsalted butter, softened, plus extra for greasing; 200g icing sugar; 4 free-range eggs; 100g plain flour; 4 free-range egg whites; 200g caster sugar; ¼ tsp cream of tartar; 100g hazelnuts, roasted and chopped (reserve some for garnish); 300ml whipping cream; 2 tbsp icing sugar; 200g fresh raspberries; 50g pistachios, chopped (for garnish)

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This chocolate brownie meringue cake is a dreamy combination of textures and flavors. I get a gooey, rich brownie base, a crisp yet soft meringue topping, and a luscious whipped cream and raspberry filling that balances everything perfectly. Topped with crunchy hazelnuts and pistachios, it’s the kind of dessert I love to bring out for special occasions—or when I simply want to treat myself.

Chocolate Brownie Meringue Cake

Why You’ll Love This Recipe

I love how this recipe blends the indulgence of a brownie with the elegance of a meringue. The brownie base is fudgy and dense, the meringue is light and crisp, and the raspberry cream adds a fruity, tangy sweetness that keeps each bite fresh. I also appreciate that it serves a crowd, making it a showstopper for birthdays, holidays, or dinner parties. Plus, the combination of textures makes it feel like I’m eating three desserts in one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base

good-quality dark chocolate, roughly chopped
unsalted butter, softened, plus extra for greasing
icing sugar
free-range eggs
plain flour

For the meringue topping

free-range egg whites
caster sugar
cream of tartar
hazelnuts, roasted, chopped

For the filling

whipping cream
icing sugar
raspberries

To serve

hazelnuts, chopped
pistachios, chopped

Directions

I start by preheating the oven to 190°C (375°F/Gas 5) and greasing and lining two 23cm (9in) sandwich tins.
For the brownie base, I melt most of the chocolate over simmering water, keeping a little chopped chocolate aside for later.
I cream together the butter and icing sugar until light and fluffy, then whisk in the eggs one by one.
I beat in the flour until smooth, fold in the melted chocolate, then stir in the chopped chocolate.
The brownie mixture goes into the tins and bakes for 10–12 minutes. I then reduce the oven to 170°C (325°F/Gas 3).
For the meringue topping, I whisk egg whites and cream of tartar until soft peaks form, then slowly whisk in sugar until glossy. I fold in the chopped hazelnuts.
I spread the meringue over each brownie base, smoothing one and making peaks in the other for texture.
I bake for another 30 minutes until the meringue is golden, then cool completely on a wire rack.
For the filling, I whip cream and icing sugar until stiff, then fold in raspberries.
To assemble, I place the flat meringue brownie meringue-side down, spread over the raspberry cream, top with the second cake brownie-side down, and sprinkle with chopped hazelnuts and pistachios.

Servings and timing

This recipe serves 16 generous slices. Preparation takes less than 30 minutes, and baking time ranges from 40–45 minutes in total. Cooling and assembly take an extra 30–40 minutes.

Variations

I sometimes swap raspberries for strawberries or blueberries for a different fruit twist.
For a nut-free version, I leave out the hazelnuts and pistachios entirely and let the chocolate and cream shine.
A dash of liqueur, like Chambord or Amaretto, in the cream makes this extra indulgent.
White chocolate chunks in the brownie base add a lovely sweetness.
I’ve even made a festive version with cranberries and candied orange peel.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The meringue will soften slightly over time, but the flavor remains delicious. I avoid reheating this cake, as it’s best served chilled or at room temperature.

FAQs

Can I make the brownie and meringue layers ahead of time?

Yes, I can bake the layers a day in advance, cool completely, and store them in airtight containers until ready to assemble.

What’s the best way to whip meringue?

I always use a clean, grease-free bowl and beaters. Starting at medium speed until soft peaks form, then gradually adding sugar ensures a glossy, stable meringue.

Can I use frozen raspberries for the filling?

I prefer fresh raspberries, but frozen can work if thawed and well-drained to avoid excess liquid.

How do I prevent the meringue from cracking?

I avoid overbaking and let the meringue cool gradually. Some cracks are natural and add to the rustic look.

Can I make this without nuts?

Yes, I can simply omit the nuts or replace them with seeds or extra fruit for garnish.

Conclusion

This chocolate brownie meringue cake with raspberry cream is the ultimate crowd-pleaser. I get rich chocolate, airy meringue, and a burst of fresh fruit in every bite. Whether I make it for a big celebration or just because I feel like indulging, it never fails to impress. It’s a dessert I’ll keep coming back to, year after year.