Chocolate brownie meringue gateau recipe

Name: Chocolate brownie meringue gateau recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) fresh strawberries; 100 g (3.5oz) toasted flaked almonds; 100 g (3.5oz) unsalted pistachios; 200 g (7.1oz) plain chocolate, roughly chopped; 200 g (7.1oz) margarine; 250 g (8.8oz) icing sugar; 3 medium eggs; 115 g (4.1oz) plain flour; 300 ml (10.6fl oz) whipping cream; 50 g (1.8oz) icing sugar; 300 g (10.6oz) fresh strawberries, sliced; 4 egg whites; 0.25 tsp cream of tartar; 200 g (7.1oz) caster sugar; 100 g (3.5oz) toasted flaked almonds

Servings: persons

200 g (7.1oz) fresh strawberries
100 g (3.5oz) toasted flaked almonds
100 g (3.5oz) unsalted pistachios
200 g (7.1oz) plain chocolate, roughly chopped
200 g (7.1oz) margarine
250 g (8.8oz) icing sugar
3 medium eggs
115 g (4.1oz) plain flour
300 ml (10.6fl oz) whipping cream
50 g (1.8oz) icing sugar
300 g (10.6oz) fresh strawberries, sliced
4 egg whites
0.25 tsp cream of tartar
200 g (7.1oz) caster sugar
100 g (3.5oz) toasted flaked almonds

1
Grease and line the bottoms of two 22cm (9 inch) tins and preheat your oven to 190C
2
Break the chocolate into a bowl (reserving 25g) and melt in a heatproof glass bowl over a pan of hot water (or in a microwave on medium power), stirring frequently.
3
Leave to cool.
4
In a large bowl, beat the margarine and sugar until light and fluffy.
5
Gradually beat in the eggs and finally stir in the flour until the mix is smooth.
6
Fold in the melted chocolate and the reserved chocolate.
7
Pour batter evenly into your tins.
8
Bake in a preheated oven at 190C/170C fan/gas mark 5 for 10-12 minutes.
9
Then reduce heat to 160C/140C fan/gas mark 3.
10
Meanwhile prepare the meringue by whisking the egg whites and cream of tartar until thick and soft peaks form.
11
Gradually whisk in the sugar until shiny and stiff and then fold in the almonds.
12
Spoon meringue over the chocolate brownie mix spreading one cake as smoothly as possible and using a palette knife to form peaks in the other.
13
Return to the oven and cook for a further 30 minutes until the meringue to golden brown and firm to the touch.
14
Leave to cool in tin and remove carefully to a wire rack.
15
For the filling, whip the cream and sugar until stiff and fold in strawberries.
16
Place the smooth topped cake, meringue side down on a serving plate and top with the filling.
17
Sandwich with remaining cake, meringue side up.
18
Decorate with the nuts and strawberries.

1680

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 g (7.1oz) fresh strawberries, 100 g (3.5oz) toasted flaked almonds, 100 g (3.5oz) unsalted pistachios, 200 g (7.1oz) plain chocolate, roughly chopped, and more.

Yes, Chocolate brownie meringue gateau recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!