Eton Mess Chocolate Cake
The cake was a bit of an experiment, loosely based on the rhubarb and orange cake I made a few years ago. I added some crushed meringue to the actual cake, but as I rather strongly suspected, this just melted into the general mix and couldn’t really be detected. Luckily, the cake was a triumph and received many oohs and ahhs before it was wolfed down. The lilac flavour was subtle, but could just about be detected. Next time I attempt this, for there will surely be a next time, I’ll make the Eton Mess and apply it just before eating so that the meringue stays crunchy.
- 175g unsalted butter
- 200g golden caster sugar (I used cardamom sugar)
- 120g 70% dark chocolate – chopped
- 3 eggs (I used to large duck eggs)
- 225g flour (half wholemeal, half white)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 heaped tsp cocoa powder
- 2 x 125 ml pots strawberry yogurt
- 5 meringue nest – crushed
- 300 ml double cream
- 1 tbsp cordial of choice (I used lilac cordial, but rose or elderflower would be good too)
- 300g strawberries – washed, drained and quartered
- Melt the chocolate in a bowl over hot water. Leave to cool slightly.
- Cream the butter and sugar until light and fluffy, then beat in the chocolate followed by the eggs.
- Sift in the dry ingredients, then stir gently in alternating with the yogurt and a couple of tbsp of water.
- Fold in the meringue pieces from two of the nests.
- Divide the mixture between two 20 cm (8″) round cake moulds and bake at 180℃ for 30 minutes when the cakes should be well risen and a skewer inserted into the centre comes out clean. Leave in the moulds to cool for a few minutes then turn out onto a wire rack to cool completely.
- Whip the cream with chosen cordial until peaks form. Divide the mixture into two. Put one aside and add half of the strawberries to the other along with a couple of the crushed meringue nests.
- Sandwich the two cakes with the Eton Mess. Spread the remaining cream over the top, then scatter over the remaining strawberries followed by the remaining crushed meringue pieces.
- Serve immediately before the meringue has a chance to go soft.
- Makes one 20 cm (8″) cake.
With the floral lilac syrup added to the Eton Mess, I am entering this to Tea Time Treats with Karen of Lavender and Lovage who has chosen floral as this month’s theme. Alternate months are hosted by Janie over at The Hedge Combers.
Because this is a great use for the fruit yogurts sitting in our fridge that we don’t normally eat, I’m also sending this off to the No Waste Food Challenge. It’s being hosted by Michelle of Utterly Scrummy Food for Families on behalf of Elizabeth’s Kitchen.
The theme for this month’s Love Cake over at JibberJabberUK is vintage. Whilst this may not be a vintage cake exactly, Eton Mess certainly is, so I’m hoping I’ll be allowed to enter.
As this was a cake to celebrate a birthday, I’m adding this to a new blogging linky – Celebration Cakes & Bakes over at Mummy Makes Cakes.
Bake of the Week over at Caso Costello is an event I keep meaning to enter and somehow keep forgetting about. However, I have managed it this time 🙂
Recipe of the Week can’t be missed out either, so I’m sending this off to Emily over at A Mummy Too.
And finally, I am entering this into the Rix Recipe competition for June where the theme is strawberries.
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