The Meringue and Chocolate Layer Cake

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Horn of Plenty,

Chef/proprietor Sonia Stevenson


For the meringue

  • 10 oz. (275 g.) castor sugar
  • 5 egg whites

For the filling

  • 9 oz. (250 g.) bitter chocolate (Menier)
  • 9 teaspoons coffee powder
  • 3 packets unsalted butter
  • 14 oz. (400 g.) icing sugar
  • 5 egg whites


Make the meringue mixture in the usual manner. Make 4 or 5 sheets of thin meringue (4" x 8") and dry out on silicone paper. (You can use a circular cake base as an alternative shape.)

Make the filling mixture by putting the chocolate, coffee powder and 3 tablespoons of water in a saucepan and gently melt together. In a mixing bowl, cream the butter until soft and mix in the chocolate. In a double boiler put the egg whites and icing sugar and with an electric handbeater, whisk until hot and thick. Allow to cool a little and mix into the chocolate and butter mixture.

Layer the meringue sheets and the filling mixture alternately, finally covering the outside with the mixture completely. Chill in the freezer for a minimum of 2 hours. Remove 20 minutes or so before cutting into slices or wedges.