CHOCOLATE MERINGUE TRUFFLE CAKE
 NIGELLA
Photograph by James Merrell
INGREDIENTS

FOR THE BASE
1 egg white
50g caster sugar
2 teaspoons cocoa
drop of wine vinegar
FOR THE TRUFFLE FILLING
400g dark chocolate
60ml rum
60ml golden syrup
500ml double cream
cocoa to decorate
Serving Size : Makes 10–12 slices
METHOD

1.Preheat the oven to gas mark 4/180°C. Line a 20cm springform tin with baking parchment and oil the sides with some flavourless oil; almond would be good.
2.Whisk the egg white until foamy peaks form and then whisk in the sugar a little at a time to make a thick, glossy mixture. Sieve over the cocoa and sprinkle with the vinegar, and whisk again to combine everything. Spread as evenly as you can over the bottom of the prepared cake tin and then put in the oven to bake for 15–20 minutes.
3.Leave to cool while you make the truffle filling.
4.Melt the chocolate with the rum and syrup in a bowl over a pan of barely simmering water. Remove the bowl from the saucepan and let it sit off the heat for 5 minutes or so.
5.Whisk the cream until it thickens slightly – it should be slightly aerated and have the consistency of thick pouring custard, no thicker. Pour into the chocolate mixture, beating gently until everything is amalgamated.
6.Pour into the meringue-bottomed tin and cover the springform with clingfilm, and put in the fridge for a night or day, or for up to two days.
7.A short time before you are ready to serve the cake, take it out of the fridge and let it lose its chill. It will be easier to spring open if the chocolate truffle filling has become less fridge cold, although you don’t want soft room temperature chocolate.
8.Spring the cake free, then transfer to a plate without removing the base unless you think you can with ease (and have one of those big round spatulas). Smooth the sides with a spatula if you want a smarter look, and push the cocoa through a sieve to dust the top of the cake.



REVIEWS

One of my favourite Nigella cakes...have chosen it as my birthday cake three years running. My only mistake with it is letting it lose a little too much fridge chill--still delicious though, even if the candles don't stand up as well!

Psappha

This is fab. I get compliments everytime I make it. Very easy to make as well. xx

emirvine

I've just tried making it but it doesn't seem to have risen enough. I only used a 6-inch pan and the meringue layer's only 1cm thick in the middle (the periphery is thicker since it was so difficult to smooth it evenly). I wonder what height is it suppoesd to rise to? I can tell it from the photo of Nigella's cake here. Moreover, regarding its texture, should it be crispy and a bit dry? Grateful if anyone could reply. Thanks!

mchak

I've just tried making this but it doesn't seem to have risen enough. I only used a 6-inch baking pan and the meringue layer is only 1cm thick in the middle (the periphery is a bit thicker since it was difficult to smooth the batter evenly). I wonder what is the height it should rise to? And what has possibly got wrong? Grateful if someone could kinly help. Thanks!

mchak

Imagine a cake that melts on your tongue like ice cream but without the chill, that's this cake! I love the 'surprise' of the meringue on the base too. This cake looks sophisticated but is easy as pie to bring together. There shouldn't be much if any rise in the base, just a slightly crisp, slightly marshmallowy 'crust' - delightful!

Coby

Could you use a biscuit base instead of meringue base ? Might then involve even less cooking...

ruana

Chocolate meringue truffle cake, another gluten free option!! Thank you so much I'll definately be trying this one.

Dizzy78
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