Almond and chocolate meringue cake

Method

1. Preheat the oven to 190°C/gas 5.

2. Prepare two 20cm sandwich tins by buttering and dusting them with flour. Line the bottoms with a disc of baking paper.

3. In a large bowl, whisk the egg whites until firm and glossy and then gradually add the sugar. Continue whisking until the mixture is very stiff. Add the vanilla extract and vinegar. Gently fold in the nuts.

3. Divide the mixture between the prepared tins, smooth the top and bake for about 30 minutes until firm.

4. Carefully turn the meringues out and leave to cool.

5. Slowly melt the chocolate and water in a heatproof bowl set over a pan of hot water.

6. Stir the whipped cream, icing sugar and rum together and then carefully fold into the melted chocolate mixture.

7. Place one of the meringue discs onto a serving plate and spread the cream evenly over. Top with the remaining meringue disc.

8. Dust with icing sugar, sprinkle with grated chocolate and serve immediately.

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Ingredients

4 egg whites
250g caster sugar
1 tsp vanilla extract
1/2 tsp white wine or cider vinegar
150g ground almonds, lightly toasted
175g dark chocolate, 70% cocoa solids
55ml water
150ml double cream, lightly whipped
1 tbsp icing sugar
3-4 tbsp dark rum

To decorate:

icing sugar and grated chocolate

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