Description
A show-stopping dessert with a rich, fudgy brownie base, a crisp yet soft hazelnut meringue topping, and a luscious raspberry cream filling, finished with a sprinkle of hazelnuts and pistachios.
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)
Instructions
- Preheat oven to 190°C (375°F/Gas 5). Grease and line two 23cm (9in) sandwich tins.
- Melt most of the chocolate over simmering water, reserving some chopped chocolate.
- Cream butter and icing sugar until light and fluffy, then whisk in eggs one at a time.
- Beat in flour until smooth, fold in melted chocolate, then stir in reserved chopped chocolate.
- Divide brownie mixture between tins and bake for 10–12 minutes. Reduce oven to 170°C (325°F/Gas 3).
- For meringue, whisk egg whites and cream of tartar until soft peaks form. Gradually whisk in caster sugar until glossy. Fold in chopped hazelnuts.
- Spread meringue over brownie bases, smoothing one and creating peaks on the other for texture.
- Bake for 30 minutes until meringue is golden. Cool completely on wire racks.
- Whip cream and icing sugar until stiff, then fold in raspberries.
- To assemble, place flat meringue brownie layer meringue-side down, spread with raspberry cream, top with second cake brownie-side down, and sprinkle with hazelnuts and pistachios.
Notes
- Swap raspberries for strawberries or blueberries.
- Omit nuts for a nut-free version, or replace with seeds or extra fruit.
- Add a splash of Chambord or Amaretto to the cream for indulgence.
- Fold white chocolate chunks into the brownie base for extra sweetness.
- Festive twist: use cranberries and candied orange peel.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/16 of cake
- Calories: 340
- Sugar: 28g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
