Ingredients

The following ingredients have 8 Servings
  • 250g unsalted butter, plus extra for greasing
  • 350g dark chocolate, roughly chopped
  • 300g light muscovado sugar
  • 5 large eggs, separated
  • 4 egg whites
  • 225g golden caster sugar
  • 2 tsp vanilla extract
  • 1 tsp cornflour
  • 50g pure cocoa powder

Instruction

  • Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 22cm diameter springform tin and line with baking paper, making sure it comes at least 5cm above the rim of the cake tin.
  • To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the sugar, stirring until it has completely dissolved. Remove from the heat and add the egg yolks; stir gently to combine.
  • In a clean, dry bowl, whisk the egg whites to soft peaks. Fold a couple of tablespoons of the whisked egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes.
  • Meanwhile, make the chocolate meringue. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy.
  • Remove the chocolate brownie from the oven and cover the top with the meringue. Return to the oven for a further 25 minutes, or until the meringue puffs up and a crust forms on the top but the centre is still soft. Leave to cool in the tin. The centre will collapse slightly. Serve warm with crème fraîche or vanilla ice cream.