• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Chocolate and Raspberry Meringue Cake



2 portion(s)

Cake Base

  • 80 g butter, plus extra for greasing
  • 80 g caster sugar
  • 70 g self-raising flour
  • 2 eggs, medium
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 10 g hazelnuts

Meringue and Decoration

  • 1 egg white
  • 60 g caster sugar
  • 1/2 tsp cream of tartar
  • 1 tsp water
  • 30 g raspberries, quartered, plus extra for garnishing

Recipe's preparation

    Cake Base
  1. Preheat oven to 160°C and grease a square cake tin (20 cm x 20 cm) then set aside.
  2. Place butter, sugar, flour, eggs, vanilla extract and cocoa powder in mixing bowl then mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  3. Add hazelnuts and mix again 5 sec/speed 10. Transfer to prepared cake tin, smoothing the top with spatula, then bake for 15minutes (160°C).
  4. Leave to cool in tin for 5minutes then transfer to wire rack and allow to cool completely. Meanwhile, clean and dry mixing bowl and prepare meringue.
  5. Meringue and Decoration
  6. Insert butterfly whisk. Place egg white, sugar, cream of tartar, and water in mixing bowl then whisk 7 min/80°C/speed 2. Remove lid and allow to cool for 10 minutes then stir raspberries in with spatula.
  7. Once the cake is completely cooled cut out six circles (Ø 7 cm) of sponge with a pastry cutter. Assemble three cake tiers, sandwiched together using the raspberry-meringue mixture as the filling. Spread meringue over the top layer.
  8. Decorate with raspberries then serve immediately or chill until needed.

Accessories you need

  • Butterfly
    buy now
  • Spatula
    buy now
  • Measuring cup
    Measuring cup
    buy now


Chocolate shavings can also be used as decoration. These are easy to make using a vegetable peeler.

Mixing bowl must be completely clean and grease-free in step 5, before preparing meringue.

Other users also liked...


Add a comment
  • There are no comments at the moment.