Chocolate Meringue Gâteau

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2 egg whites
  • 125 g icing sugar
  • 2 rounded teaspoons cocoa powder

Chocolate and Rum Cream

  • 30 g best quality dark chocolate
  • 15 g unsweetened chocolate
  • 1 tablespoon Jamaican rum
  • 1 tablespoon cream
  • 150 ml cream, softly whipped


Preheat the oven to 150°C/300°F/Gas 2.

Cover a baking sheet with silicone paper (see Note), or grease and flour the sheet very carefully. Draw out 2 × 19cm circles on the paper or mark them with the tip of a knife on the flour.

Put the egg whites into a spotlessly clean and dry bowl and add all but 15 g icing sugar all at once; whisk until the mixture forms stiff, dry peaks, about 10 minutes in an electric mixer. You can whisk it by hand but it takes quite a long time; even a hand-held mixer will speed up matters a lot.

Sieve together the cocoa and the remaining icing sugar and fold it in to the meringue very gently. Spread evenly with a palette knife into two circles and bake immediately in the preheated oven for 45 minutes or until the meringues will lift easily off the paper. Turn off the oven and allow them to cool in the oven – with the door slightly ajar – for about 20–30 minutes.

Meanwhile, very gently melt the chocolate with the rum and 1 tablespoon of cream in the cooling oven, or in a bowl over simmering water. Cool and then fold the mixture into the softly whipped cream; don’t stir too much or it may curdle.

Sandwich the two meringue discs together with the chocolate and rum cream and decorate with chocolate wafers.