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Chocolate and Ginger Meringue Cake

Chocolate and Ginger Meringue Cake

Brought to you by: OcadoLife
    14 serving
2.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 14

Ginger-warmed, deeply chocolatey and feather-light, this Chocolate and Ginger Meringue Cake from pastry chef Anna Higham looks spectacular and is a lovely centrepiece. The meringues can be made up to 3 days before assembly; stack between layers of baking paper, wrap well and store in a cool place. Try swapping the ginger for toasted hazelnuts, or flavour the cream with orange zest and add some segments of blood orange.
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  • 4 medium egg whites
  • 280g caster sugar
  • 3 tbsp cocoa powder, plus 1tsp
  • 3 tsp ground ginger
  • 175g dark chocolate (75g chopped, 100g coarsely grated)
  • 600ml double cream
  • 180g full-fat crème fraîche
  • 6 pieces of stem ginger, plus 3 tbsp syrup


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Line 4 baking trays with baking paper (or use 2 trays and bake in batches). Tracing around a 25cm cake tin or plate, draw a circle onto each piece of paper as a guide for the meringue discs.

Step 2

In a scrupulously clean bowl, whisk the egg whites with a small pinch of fine salt on a medium speed. Once they’re reaching soft peaks, add a third of the sugar and whisk for 2-3 mins. Add another third of sugar and whisk for 2-3 mins, then add the remaining sugar and whisk for 5 mins; you should end up with a stiff mixture.

Step 3

Sift the 3 tbsp cocoa powder and 2 tsp of the ground ginger over the top of the meringue mixture and add the 75g chopped chocolate. Being careful not to beat the air out, gently fold together until they’re rippled through, with no dry patches of cocoa powder left.

Step 4

Divide the meringue mixture between the trays and use the back of a spoon to spread each one into an even circle to fill the drawn template. Bake the discs for 45 mins, then cool on the trays for 5-10 mins before peeling off the paper and leaving to cool completely.

Step 5

To build the cake, combine the cream, crème fraîche, remaining 1 tsp of ground ginger and the syrup (from the stem ginger) in a bowl and whisk the mixture to soft peaks; it should only just be holding its shape. Finely slice 4 pieces of the stem ginger and fold through.

Step 6

Dollop 1 tsp of the cream mixture onto a serving plate. Place a disc of meringue on top and press down gently to secure. Put a quarter of the cream on top and spread out evenly to cover the meringue, then scatter over a quarter of the grated chocolate; repeat with the remaining meringue, cream and chocolate.

Step 7

Finely slice the remaining stem ginger, scatter over your top layer of cream, then sift over 1tsp cocoa powder. Wait at least 30 mins before serving to allow time for the meringue to soften a little and the flavours to meld. Eat the same day.

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