Flourless Chocolate Meringue Cake

Sa'idah Jaffar | May 16, 2017

PREP 20 Mins COOK 1 Hour SERVES 10-12


200g dark chocolate, chopped

150g butter, chopped

1 tbsp instant coffee powder

6 eggs, separated

1/2 cup caster sugar

1 1/2 cups ground almond

1/4 cups Bonne Maman Raspberry jam (Available at all Cold Storage outlets)

Melted dark chocolate, to drizzle


3 egg whites

1/2 cup caster sugar

1 tsp vinegar or lemon juice


1. Preheat oven to 160°C. Grease and line the base and side of a deep, 22cm round springform pan.

2. In a saucepan, combine chocolate, butter, and coffee powder. Stir on low heat until smooth. Set aside to cool.

3. In a bowl, using an electric mixer, beat yolks and sugar together, until thick and creamy. Add choc mixture, then ground almond. Beat until combined.

4. In a clean large bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, gently fold through choc mixture.

5. Pour mixture into pan. Bake 45-50 mins, until cooked when tested. Remove from oven. Cool in pan. Increase oven heat to very hot, 220°C.

6. MERINGUE In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until mixture is stiff, thick and glossy. Beat in vinegar.

7. Spread cake with jam, then dollop meringue over. Bake 5-10mins, until meringue is lightly browned. Serve drizzled with melted dark chocolate.

TIP: Try swirling 100g melted chocolate through the meringue before dolloping onto cake and baking.

This Bonne Maman Raspberry jam is available for purchase at all Cold Storage outlets!

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