Chococino Meringue Torte



  • Base
    • 125 g butter or margarine, softened
    • 80 ml sugar
    • 1 extra-large egg
    • 5 ml vanilla essence
    • 375 ml Snowflake cake flour
    • 10 ml baking powder
    • 1 ml salt
  • Meringue
    • 4 extra-large egg whites
    • 1 ml salt
    • 2 ml cream of tartar
    • 250 ml castor sugar
    • 3 ml vanilla essence
    • 3 ml baking powder
    • 125 ml pecan nuts, chopped
  • Filling
    • 375 ml milk
    • 30 ml Snowflake cake flour
    • 30 ml cocoa powder
    • 15 ml instant coffee granules
    • 3 extra-large egg yolks
    • 60 ml castor sugar
    • 125 ml fresh cream, whipped
    • Cocoa powder fro dusting


  1. Base:
    1. Cream butter and sugar together. Add egg and beat well until light and creamy. Add essence.
    2. Sift flour, baking powder and salt together. Add to creamed mixture and mix well. Divide dough in half. Press into two greased 20 cm round cake pans. Bake at 180 °C for 10 – 15 minutes. Turn out onto a wire rack to cool completely.
  2. Meringue:
    1. Beat egg whites until foamy. Add salt and cream of tartar. Gradually add sugar and continue beating until stiff peak stage. Gently fold in essence, baking powder and nuts, using a metal spoon.
    2. Spoon meringue mixture into two greased 20 cm round cake pans and bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave in pans for a few minutes before turning onto a wire rack to cool completely.
  3. Filling:
    1. Heat milk in a medium, heavy based saucepan. Sift flour, cocoa powder and coffee together. Add egg yolks and sugar and beat well. Add a little heated milk to egg mixture, mix well and pour back into saucepan. Boil for a few minutes until thick, whisking constantly to prevent lumps from forming. Remove from heat and allow to cool completely.
    2. Fold in whipped cream using a metal spoon. Spread filling between alternate layers of base and meringue. Refrigerate to set slightly. Dust with cocoa powder.

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