Peppermint-Meringue Brownie Cake
To make this part of a kosher meal, swap 1/2 cup vegetable oil for the butter.
- Total Time:
- Servings: 12
Photography: Johnny Miller
Source: Everyday Food, December 2012
- Cooking spray
- 1 stick unsalted butter
- 8 ounces semisweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 3/4 cup all-purpose flour (spooned and leveled)
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon cornstarch
- 4 large egg whites
- Cream of tartar
- 1 cup superfine sugar
- 1/4 teaspoon peppermint extract
Make cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted.
Remove bowl from heat and stir until completely melted. Whisk in granulated sugar and salt, then eggs. Gently whisk in flour until smooth (do not overmix). Spread batter in pan and bake 20 minutes.
Meanwhile, make meringue: Combine chocolate and cornstarch. In a large bowl, using a mixer, whisk egg whites and pinch of cream of tartar on high until frothy. With mixer running, slowly add superfine sugar and continue whisking on high until stiff, glossy peaks form, about 6 minutes. Fold in chocolate mixture and peppermint extract.
Spread meringue on top of cake with an offset spatula. Bake until meringue is lightly browned and cracked on top, 25 to 27 minutes more. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge and remove ring. Let cool completely.