INGREDIENTS:

• 125 g  unsalted butter
• 185 g caster (superfine) sugar
• 3eggs, separated
• 90 g  plain (semisweet) chocolate, melted
• 100 g ground almonds
• 60 g plain (all-purpose) flour
• 5 ml vanilla essence
• pinch of salt
• extra 30 ml (2 tbsp) caster sugar

Beat the butter and half of the sugar until creamy. Mix in the egg yolks and heat well. Blend in the chocolate, almonds, flour and remaining sugar. Beat the egg whites until soft peaks form and beat in the extra caster sugar gradually. Gently fold the egg whites into the chocolate mixture.

Pour into a well greased and lined 20-cm (8-in) round cake tin (pan) and bake at 180°C (350° F/ Gas 4) for 30 minutes. Leave to cool in the tin for 10 minutes before turning on to a wire rack to cool. Coat with Chocolate Glaze.

Chocolate Glaze

• 125 g  plain (semisweet) chocolate, chopped
• 60 g unsalted butter
• 15 ml ( 1 tbsp) brandy

Place all the ingredients in a small bowl over warm water and stir until the chocolate melts, stirring continually.

FREE Download Printable Chocolate Meringue Cake Recipe (PDF)

https://drive.google.com/open?id=1DBgiPv5jdQ9Umg5keZdOLsiGapN1XF1I