Ingredients
Method
Choc-cinnamon meringue-topped cake
1.Preheat oven to 160°C (140°C fan-forced).
2.Grease a 23cm square slab pan, line base with baking paper; grease paper.
3.Cream butter and sugar in a small bowl with an electric mixer until light and fluffy; beat in egg yolks and egg, beat until combined.
4.Transfer mixture to a large bowl, stir in chocolate, then half the dry ingredients with half the milk, then stir in remaining dry ingredients and milk; stir until smooth.
5.Meanwhile, to make meringue: Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beat until dissolved.
6.Meanwhile, to make topping: Combine all ingredients in a small bowl.
7.Spread mixture into pan, spread carefully with meringue, sprinkle with topping. Bake for about 50 minutes. Stand for 5 minutes before turning on to wire rack to cool.
This cake is at its best eaten on the same day as baking. Keeping time: 1 day.
Note
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