The chocolate meringue is as decadent as the densely rich chocolate cake it sits on, and I cant wait to cut into it and plate it up for our guests tonight. Most meringues and pavlova recipes have you left with yolks that you cant use, but this recipe uses all the eggs in two different parts. It didn’t take long to make, and believe me, there is hardly any flour in this cake, it is almost gluten free!
The recipe was borrowed from one of Donna Hay’s magazine editions but with a small modification, I used raw cacao in the meringue and therefore this cake has a little extra special value to it. I really do love DH recipes, because they are simple and they work. Enjoy your weekend friends.