\n

This meringue truffle cake is like one giant chocolate truffle. Despite being made in a small tin, it makes a dessert for a crowd. It\u2019s very rich and intensely, almost bittersweetly chocolatey. It\u2019s ready to serve after just a few hours of chilling and, when well chilled, will sit nicely on the Christmas table for quite some time. It has a delicate, briefly baked meringue base and is wonderful served with any kind of red fruit \u2013 pomegranate seeds at Christmas, or fresh raspberries or strawberries in summer. It melts in your mouth just like the best chocolate truffles…<\/em><\/p>\n<\/blockquote>\n

Ingredients for the meringue base:<\/span><\/p>\n

\n
• 1 large egg white (40 g)<\/li>\n
• 50 g caster sugar<\/li>\n
• 2 tsp cocoa powder<\/li>\n
• a few drops of vinegar or lemon juice<\/li>\n<\/ul>\n

  Place the egg white in the bowl of a stand mixer. Whisk until the foam thickens. Gradually add the sugar in several additions, whisking well after each addition. You should have a thick, glossy meringue. Sift in the cocoa powder and add the vinegar. Mix until combined.<\/p>\n

  Line the bottom of a 20 cm springform tin with baking paper. Transfer the meringue into the tin and spread evenly.<\/p>\n

  Bake at 180\u00b0C for 15\u201320 minutes. Remove from the oven and leave to cool.<\/p>\n

  Ingredients for the chocolate truffle:<\/span><\/p>\n

  \n
  • 400 g dark chocolate (70%), chopped<\/li>\n
  • 60 ml rum (or your favourite liqueur)<\/li>\n
  • 60 ml golden syrup<\/li>\n
  • 500 ml double cream, chilled<\/li>\n
  • cocoa powder, for dusting<\/li>\n<\/ul>\n

    Place the rum, golden syrup and 100 ml of the cream in a saucepan. Heat until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. Stir until smooth. Set aside to cool.<\/p>\n

    Whip the remaining cream until thick but not stiff. Gradually fold it into the chocolate mixture, mixing gently until combined. Pour the truffle mixture over the meringue base. Cover with cling film and refrigerate for a few hours or overnight.<\/p>\n

    The meringue truffle cake should be stored in the refrigerator. Dust with cocoa powder before serving. Serve with fresh fruit such as pomegranate seeds or raspberries.<\/p>\n

    Enjoy!<\/p>\n

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    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Recipe adapted from Feast by Nigella Lawson.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    This meringue truffle cake is like one giant chocolate truffle. Despite being made in a small tin, it makes a dessert for a crowd. It\u2019s very rich and intensely, almost bittersweetly chocolatey. It\u2019s ready to serve after just a few hours of chilling and, when well chilled<\/p>\n","protected":false},"author":1,"featured_media":19147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,51,72,33,73],"tags":[96,107,132,104,344,324,135],"duration":[],"tag_group":[],"class_list":["post-19146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-desserts","category-chocolate-tortes","category-christmas","category-meringue-tortes","category-new-year-and-parties","tag-chocolate","tag-cocoa-powder","tag-dark-rum","tag-double-cream","tag-gluten-free","tag-golden-syrup","tag-pomegranate"],"acf":[],"yoast_head":"\n