Cherry chocolate meringue torte

introduction

This black forest-inspired cake can be made ahead for easy entertaining. Simply bake the meringue discs, layer with buttercream and cherries, and chill overnight.

Ingredients 

• 6 egg whites, at room temperature
• 315g (1 1/2 cups) caster sugar
• 150g (1 3/4 cups) desiccated coconut
• 30g (1/4 cup) cocoa powder
• 1 tsp cream of tartar
• 300g red glace cherries, washed, drained, finely chopped
• Maraschino cherries, to decorate
• Toasted coconut flakes, to decorate

• Buttercream

• 375g unsalted butter, chopped, at room temperature
• 380g (2 1/2 cups) icing sugar mixture
• 60ml (1/4 cup) milk
• 1 tsp vanilla extract

• Chocolate glaze

• 180g dark chocolate, chopped
• 80ml (1/3 cup) pouring cream

• Method

  • Step 1
    Preheat oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. Draw two 18cm circles on each. Turn paper over.
  • Step 2
    Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually beat in the sugar, 1 tbs at a time, until the sugar dissolves. Use a large metal spoon to gently fold in the coconut, sifted cocoa and cream of tartar.
  • Step 3
    Divide mixture among circles on prepared trays. Spread evenly. Bake for 45-50 minutes or until firm and dry to touch, rotating trays halfway through cooking. Turn oven off and allow meringues to cool in oven with the door ajar for 1 1/2 hours or until cooled completely.

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