ClemenGold Chocolate S’more cake with Meringue
It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!
All recipes by Clement Pedro
Ingredients:
For the Chocolate S’more Cake:
- Chocolate S’More Inspired Cake Mix
- 552 g
- 2 eggs
- 125 ml milk
- 75 mil vegetable oil
- 180 ml hot water
- ClemenGold Zest – to add to the cake mix.
For the meringue:
- 100g egg whites
- 100g caster sugar
- 100g icing sugar
- 1/4tsp salt
- 1/4tsp cream of tartar
How To Make ClemenGold Chocolate S’more cake with Meringue
- Preheat the oven to 170C, grease cake pans and line with baking paper.
- Beat the eggs, oil and milk together.
- Once combined, add hot water, ClemenGold Zest, and Mix.
- Add the cake mix and beat until a smooth batter is formed, do not overmix.
- Pour batter into your prepared pans and bake for 30 – 35 minutes.
- In a stand mixer combine egg whites, salt and cream of tartar, and start to whisk on medium speed.
- Mix the two sugars together, and slowly add sugar to the egg mixture in three additions, take the mixer to full speed and whisk till stiff peaks.
- Spoon meringue over the Chocolate S’more Style Cake and toast it using a blowtorch, garnish with fresh ClemenGold slices and zest.