serves
8
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
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Donal's Family Food in Minutes
series • Cooking
PG
series • Cooking
PG
Ingredients
Brownie
- 225 g good-quality dark chocolate
- 225 g butter
- 300 g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 100 g plain flour
- 1 tsp baking powder
Meringue
- 200 g icing sugar, plus extra to serve
- 3 egg whites
- 1 tsp cornflour
- ½ tsp white wine vinegar
Topping
- 450 ml double cream
- 50 g icing sugar
- 1½ tbsp (30 ml) brandy
- 30 g chopped toasted hazelnuts
- gold stars, glitter and indoor sparklers
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 20 cm round springform baking tin with baking parchment.
- Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.
- With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.
- Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 20-25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.
- Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar. Pour the mixture on top of the brownie mix and bake for another 20 minutes, remove from the oven and allow to cool completely.
- Once cooled, remove from the tin onto a cake stand. Whip the cream with the icing sugar until pillowy but still soft and then fold in the brandy. Dollop onto the top of the cake then sprinkle with the hazelnuts and gold stars and indoor sparklers and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Donal's Family Food in Minutes
