Chocolate Brownie Meringue Cake

Prep Time: 30 mins | Cook Time: 70 mins | Course: Dessert | Serves: 10 

Decadent flourless chocolate brownie cake is topped with a dark chocolate crunchy meringue. The result is a fudgy dense cake with a bit of a crunchy top that then melts in your mouth. Inspired by Mitchell Beazley at Cut Out And Keep https://www.cutoutandkeep.net/projects/double-baked-chocolate-meringue-brownie 

2 ½ cups butter

12 oz dark chocolate chips

1 ½ cups brown sugar

5 eggs, separated

Chocolate Meringue:

4 egg whites

1 cup brown sugar

1 Tbsp vanilla

1 tsp cornstarch

½ cup unsweetened cocoa powder

Preheat oven to 350*. Spray oil or butter a 9” spring form pan and set to one side. In a double boiler, melt butter and chocolate chips together (this could also be done in a microwave for about 2 minutes). Remove from the heat and stir in the brown sugar until melted. Whisk in the egg yolks one at a time until incorporated. 

In a mixing bowl, whip the egg whites to soft peaks. Fold ⅓ of the egg whites into the batter, then gently fold in the remaining egg whites until just incorporated, taking care not to deflate the batter. Spread into the prepared pan and bake for 40 minutes. Meanwhile, make the chocolate meringue top.

Whip egg whites in a clean dry mixing bowl, add the brown sugar a little bit at a time while mixing. Whip to soft peaks, then add vanilla, cornstarch, and cocoa. Whip the mixture to stiff peaks. Spread on top of the cake and return the pan to the oven for another 25 minutes. Allow to cool at room temperature.