It seems that everyone that comes to dinner at our house has had this cake, it’s dense and intensely chocolatey. It’s the go-to chocolate dessert for guests, so with godparents and family friends visiting last week I whipped another one up. The recipe is from the River Café (scroll down on the link) which I cut out of the Sunday Times Style Magazine years ago. It’s basically deliberate collapsing of a soufflé straight out of the oven, which sounds like a minor crime but I assure you is delicious.
Thinking another dessert would be too much for a small crowd following 2 courses of short eats and curry, I took the opportunity to try out a recipe from the Meringue Girls. I’ve developed a foodie crush on them, it’s such a simple, profitable idea, 2 cheap ingredients, marketable as gluten-free, naturally coloured and mini. Perfection, I wish I had had the idea!
I used Two Chicks egg whites for the first time because I feared the amount of curd I’d have to make with the mass of remaining yolks. It’s a good product, I liked it, I just have yet to finish the carton…
I wanted to try before I bought the Meringue Girls cookbook so followed their helpful, online tutorials. I will probably buy their book, the only thing holding me back is the sheer amount of sugar you have to use, double the sugar to egg white. Their mixture is a cross between Italian and Swiss meringue, and the best news is: no syrups, just sugar baked for 5 mins, till the edges melt.
Their signature rippled colours was to my surprise not folded into the meringue mix but painted on to the piping bag or in my case a ziploc bag (I always use them as we have them in our house for freezing food and bagging sandwiches anyway).
I was so pleased at how they looked pre-baking, going heavy on the colouring does help. Unfortunately mine looked crinklier after baking than the perfect ones on their website, (maybe too hot an oven? still getting to the bottom of this) but the main thing was they tasted great.
I served the cake and meringues together with cream and raspberries, an impressive dessert for dinner parties.