This recipe first appeared in Woman’s Day.
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Ingredients
Italian meringue
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 22cm round cake pan with baking paper.
2.In a large bowl, using an electric mixer, beat butter, brown sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well after each. Lightly fold in self-raising flour, alternating with milk, beginning and ending with flour.
3.In a small microwave-safe bowl, melt dark chocolate in 15-second bursts until melted and smooth. Cool slightly.
4.Pour half the cake mixture into a bowl. Stir melted chocolate through one half. Dollop alternate spoonfuls of cake mixtures into pan. Drag a skewer through batter to swirl.
5.Bake for 1 ¼ hours until cooked when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Italian meringue
6.In a medium saucepan, stir caster sugar and water on low until sugar dissolves. Increase heat to high and bring to the boil, brushing down sides of pan. Simmer for 8-10 minutes until syrup reaches 120°C (hard-ball stage).
7.In a large bowl, using an electric mixer, beat egg whites and cream of tartar together until soft peaks form. With motor running, gradually add hot sugar syrup in a slow, steady stream, beating for 10-15 minutes until bowl is cool.
8.Finely grate dark chocolate and fold through meringue. Dollop meringue onto cooled cake. Using a blowtorch, lightly caramelise top of cake. Set aside for 15 minutes before serving (helps to firm meringue after blowtorching).
