Brownie Cake with Chocolate Meringue
When it comes to Brownie Cake with Chocolate Meringue, twice baked means twice as nice. Decadent and densely fudgy, this double chocolate brownie is topped with a crispy marshmallow meringue for amazing texture and flavor.
Equipment
- 8-inch springform pan
Ingredients
Brownie Cake
- 1/2 cup unsalted butter
- 7 ounces bittersweet chocolate bar 60% cacao
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1 tsp vanilla extract pure
- 1/2 cup all-purpose flour unbleached
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt fine
Chocolate Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract pure
- 1 1/2 tbsp unsweetened cocoa powder
- 2 tsp cornstarch
- 1 ounce bittersweet chocolate bar melted
Instructions
Brownie Cake
- Preheat oven to 350 degrees.
- Grease an 8-inch springform pan then line with parchment paper. Set aside.
- Chop chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments, stirring after each until completely smooth.
- Add granulated sugar and brown sugar to bowl then whisk vigorously.
- Set aside to cool for 10 minutes.
- Add eggs, one at a time, whisking vigorously for 1 minute after each addition.
- Add vanilla then stir until evenly distributed. Set aside.
- In a separate bowl, sift together flour, cocoa powder, baking powder and salt.
- Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
- Pour batter into springform pan then level the top with a spatula.
- Bake for 25 minutes then remove from the oven to add chocolate meringue.
Chocolate Meringue
- Add egg whites to a dry, clean mixing bowl then beat with an electric mixer until soft peaks form, approximately 5 minutes.
- Beat in sugar, 1 tablespoon at a time.
- After all sugar has been incorporated and meringue is firm, beat in vanilla extract.
- Finally, gently fold in cornstarch and cocoa powder with a clean spatula until evenly distributed.
- Spoon the meringue on top of the brownie cake then swirl with melted chocolate.
- Return cake to the oven and bake for 25 minutes or until meringue sets around the edges but is still soft and gooey in the center.
- Remove cake from oven and let it cool for 10 minutes. Next, loosen cake from the pan by gliding a knife dipped in hot water around the inner edge of the pan. Release cake from the springform rim then cool an additional 20 minutes. Note: It is normal for the meringue to crack and sink in the center as it cools.
- Slice and serve cake warm with a scoop of vanilla ice cream or fresh whipped cream.