Name: Choc-cinnamon meringue cake
Yield: serving
Cuisine: Bake
Ingredients: 125.00 g butter; 160.00 ml brown sugar firmly packed; 1.00 eggs; 2.00 eggs just the yolks; 100.00 g dark chocolate easy melt, grated; 375.00 ml flour self-raising; 5.00 ml cinnamon ground; 170.00 g evaporated milk; 50.00 ml water; 2.00 eggs white; 125.00 ml castor sugar; 5.00 ml sugar; 2.00 ml cinnamon ground; 15.00 ml dessicated coconut; 60.00 ml almonds flaked

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Ingredients (15)

125.00 g	butter
160.00 ml	brown sugar — firmly packed
1.00	eggs
2.00	eggs — just the yolks
100.00 g	dark chocolate — easy melt, grated
375.00 ml	flour — self-raising
5.00 ml	cinnamon — ground
170.00 g	evaporated milk
50.00 ml	water

MERINGUE

2.00	eggs — white
125.00 ml	castor sugar

TOPPING

5.00 ml	sugar
2.00 ml	cinnamon — ground
15.00 ml	dessicated coconut
60.00 ml	almonds — flaked

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Method:

Grease and line a round springform pan. Cream butter and sugar with an electric mixer until light and fluffy. Beat in egg and egg yolks very gradually, beating well after each addition. Stir in chocolate with half the sifted dry ingredients and milk and water. Spread mixture into prepared pan. To make meringue: beat egg whites until soft peaks form, gradually add sugar and beat until dissolved. Spread over cake mixture. Combine all topping ingredients and sprinkle over meringue. Bake at 150 ºC for about 55 minutes. Leave to cool slightly before carefully removing from pan.