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Chocolate & Raspberry Meringue Cake

another one from Tupperwares 365 recipes

Chocolate & Raspberry Meringue Cake

  • Servings: 4-6
  • Difficulty: easy
  • Print

Tupperware Recipe Number 90/365 | Date: 23rd July 2010


  • 1 1/4 cups caster sugar
  • 1 tsp vanilla essence
  • 3 tbsp cocoa powder
  • 1 cup Flaked Almonds
  • 600 ml cream
  • 6 egg whites
  • 1 cup fresh or frozen raspberries


  1. Preheat oven to 150°C
  2. Using a pencil, draw an 18cm circle on each of 3 pieces of non-stick baking paper – of course you can use the baking sheet for this, but I am sure most of you don’t have 3 of them!
  3. Spray 3 oven trays lightly with oil, and place paper onto them, pencil-side down.
  4. Beat egg whites in the Speedy Chef until soft peaks form
  5. Add sugar gradually, beating well between each addition
  6. Add vanilla
  7. Sift in cocoa and mix until evenly combined
  8. Spread meringue onto the trays within pencil lines
  9. Sprinkle almonds onto the meringue leaving 1/3 cup for decoration
  10. Bake for 45 mins, swapping trays from top to bottom shelf halfway through
  11. Turn off oven, prop the door ajar and leave to cool completely
  12. Beat cream in the speedy chef until soft peaks form

To assemble: Place 1 of the meringue pieces on the serving plate. Spread cream over meringue. Add 2nd layer and spread with more cream. Add top layer. Spread cream over the top and decorate with Raspberries and Almonds

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