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Chocolate meringue cake


  • Preheat oven to 110°C.
  • Place the egg whites and icing sugar in a double boiler over simmering water and beat to form stiff peaks with an electric hand mixer (like an Italian meringue). Then gently mix in the cocoa, using a metal spoon.
  • Lay a sheet of baking paper on a baking sheet and cut two 18 cm circles using a bowl, removing the outer paper.
  • Divide the meringue mixture between each circle and evenly spread out to the edges. Then cook in the middle of the oven for 2 hours. Remove and completely cool on a rack.
  • When ready, lift one meringue off the paper and place on a serving plate. Then spread about two-thirds of the whipped cream on top, leaving an edge, and sprinkle with chocolate. Place the remaining meringue on top, spread with the remaining cream and sprinkle with more grated chocolate.
  • from Scottish writer, Claire McDonald


  • 3 egg whites
  • 175 gm icing sugar, sieved
  • 1 tbsp Dutch cocoa, sieved
  • 450 ml cream, whipped
  • grated dark cooking chocolate

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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