Cakes & Cookies

Meringue and Chocolate Layer Cake Recipe


150g ground almonds.
30ml maizena + extra for dusting.
6 egg whites.
375ml sugar.
pinch of salt.


2 slabs dark chocolate, broken into pieces.
250ml cream.
5ml coffee powder.


2 packets (100g each) pistachios, shelled and roughly chopped.


Preheat oven to 120°C.
Grease 3 baking trays and line each with a sheet of baking paper.
Grease the baking paper and dust with a little maizena.
Trace 3 circles each 20cm in diameter on the paper. (Use the bottom of a loose-bottom pan).


In a bowl mix together the maizena and almonds and set aside.
In a separate bowl whisk together the egg whites and salt until frothy.
Add the sugar by the spoonful, whisking well after each addition.
Whisk until the meringue is stiff and glossy and retains its shape.
Using a spoon gently fold in the nut mixture.
Cover each baking paper circle with the meringe by spooning it on for a rustic effect.
Bake for 40-50 minutes or until dry and crisp.
Remove from oven and leave to cool on a wire rack.


In a microwave safe bowl heat the chocolate, half the cream and the coffee powder in the microwave or over boiling water until the chocolate just melts.
Stir well.
Leave the mixture to cool, until it is firm and easy to spread.
In a separate bowl whip the remaining cream until stiff.
Half the ganache.
Add the whipped cream to one half of the ganache to create chocolate cream.
Place a meringue layer on a serving plate.
Cover with a layer of chocolate cream.
Repeat the layers ending with a meringue layer.
Cover the top and sides of the cake with the remaining ganache.
Scatter nuts on the top and sides of the cake.

TIP: The cake can be made a day in advance so the filling can sink into the meringue layers.