Chocolate Meringue Torte


Ladies and gentlemen, I present to you, the first dessert I ever made with my own two hands!!!

I made it as part of my AS Food Technology coursework. You have to see it in person to appreciate its funkiness. It was a disaster. The combination of raisins and chocolate and sugar and sugar and sugar (no, that was not a typo) made the dessert overpoweringly sweet. The raisins in the meringue made it quite soggy, and putting cream cheese on top made it even worse. I ate a slice; and tricked a couple of people to try it ‘cos wasting food is just wrong…

I included the recipe below, because you never know who might enjoy an uber sweet, soggy and cheesy meringue!


  • 6 egg whites
  • 220g caster sugar
  • 140g slivered almonds
  • 95g raisins
  • 200g dark chocolate
  • 300g ricotta cheese
  • 180ml cream

Preparation Method:

  1. Preheat oven to moderately slow. Grease 24cm springform tin, line base with foil, grease foil.
  2. Beat egg whites in medium bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition. Fold in nuts, fruit and half of the chocolate. Spoon into prepared tin.
  3. Bake in moderately slow oven about 1 1/4 hours or until firm. Turn oven off, cool meringue in oven with door ajar.
  4. Beat cheese and cream in medium bowl with electric mixer until almost smooth. Stir in remaining chocolate. Spread over top and side of meringue. Decorate.

But seriously though, I doubt this recipe is worth trying.


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