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Chocolate mud cake with meringue crunch
(serves 8)
150ml butter
¾ cup light brown sugar
6 eggs, separated
360g dark chocolate, melted and cooled, plus 120g roughly chopped
1T vanilla extract
1 cup hazelnuts, toasted and chopped
1T cornflour
4 egg whites
¼t cream of tartar
1 cup castor sugar
Line a 20cm springform tin. Cream butter and sugar until fluffy. Add yolks one at a time, beating well after each addition. Add melted chocolate and vanilla. Set aside. Whip 6 egg whites until soft peaks form, stir ¹/3 into the chocolate mixture and fold in the rest. Pour into tin and bake for 25 minutes at 180°C. Mix nuts, chopped chocolate and cornflour. Whisk 4 egg whites with cream of tartar until soft peaks. Add the sugar gradually until stiff. Fold in hazelnut mixture. Remove cake from oven, spread meringue on top and return to oven, bake 25 minutes or until meringue is crisp.
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