A rich chocolate and tart raspberry base topped with a toasty, nutty meringue combine two great recipes into one very delicious treat.
200 grams dark chocolate, roughly chopped (I used 62% cocoa)
200 grams butter, diced
finely grated zest 1 orange
⅔ cup plain flour
⅓ cup cocoa
1 teaspoon baking powder
½ teaspoon mixed spice
pinch cayenne pepper, optional
1 cup caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups frozen raspberries
4 egg whites
1 teaspoon lemon juice
1 cup caster sugar
70 grams hazelnuts, roughly chopped
¼ teaspoon ground cinnamon
2 teaspoons cornflour
24 cm x 35 cm cake tin or baking dish greased and lined fully with baking paper
Preheat the oven to 160°C.
Melt the chocolate, butter and orange zest in a heatproof bowl set over a saucepan of simmering water. Don’t let the base of the pan touch the water. Stir occasionally until melted and smooth.
Cool for 10 minutes. Sift the flour, cocoa, baking powder, mixed spice, cayenne pepper and salt into a large bowl.
Whisk the sugar into the lukewarm chocolate then whisk in the eggs and vanilla until well combined. Tip onto the dry ingredients and gently but thoroughly combine, ensuring there are no pockets of flour.
Pour into the tin and spread evenly then scatter over the frozen raspberries. Bake for about 18 minutes or until a skewer inserted into the centre comes out with a few moist crumbs attached. Remove the brownie from the oven. (While the cake is baking prepare the meringue.)
Increase the oven temperature to 200°C.
Meringue: Beat the egg whites and lemon juice to soft peaks then gradually beat in the sugar until thick and glossy. Combine the hazelnuts, cinnamon and cornflour and fold into the meringue.
Gently dollop over the hot brownie base and spread evenly then flick up peaks with a fork. Return to the oven for 3-4 minutes until golden. Cool then cut into small pieces to serve.