Chocolate Cake with Whipped Cream, Berries and Meringue

This is the promised recipe from EASTER

To me this is a combination of my favourite sweet things- soft texture of cake, crunchiness of the meringue and creamy, whipped cream topped with fresh berries make it a perfect dessert. Dark chocolate and little flour make this cake light and not too sweet. Be sure not to make your cream too sweet, simply because meringue will satisfy that craving!

About Whipped Cream

Beat  1 small container of whipped cream with an electric mixer until stiff.  Add 1 tablespoon of icing sugar (to your taste) 

Homemade Meringue

8 egg whites plus 500 g white sugar. Beat with an electric mixer until peaks hold stiff.Bake for about 45 min on a cookie sheet. I prefer it when it is a bit gooey inside. 

Chocolate Cake from FEAST by Nigella Lawson

150 g dark chocolate

150 g butter

6 eggs

250 g white sugar

1 teaspoon vanilla extract

75 g flour

5 teaspoons instant espresso powder

4 tablespoons Baileys (she uses Tia Maria)

Preheat oven to 180 degrees (Celsius) Melt chocolate with butter in a microwave. Beat sugar, eggs, vanilla until thick. Add flour and espresso powder, then chocolate and butter. Pour into a buttered 23cm spring form tin. Bake for 35-40 min.

Serve with berries, whipped cream and meringue.

Or with ice-cream.