Nigella Chocolate Lavender Meringue Truffle Cake Recipe

Chocolate Lavender Meringue Truffle Cake

For Meringue base:

• 1 egg white

• 50g caster sugar (I used some Lavender Sugar I had stashed away from the Lavender cupcakes)

• 2 teaspoons cocoa sieved

• a few drops of white vinegar

For Truffle filling:

• 600ml cream

• 600g dark chocolate

• 1/2 teaspoon Lavender essence

• 60ml glucose or sugar syrup

Step 1 - Preheat oven to 180c/160c fan forced. For the base, line the base of a springform tin (20cms) with baking paper and oil sides with a mild flavoured oil (almond or grapeseed). Whip egg white in a clean bowl with a clean whisk with no traces of oil at all. I don't bother using the Kitchenaid for this as it's just 1 egg white, it's easier to use a hand whisk as the KitchenAid doesn't pick up on something as small as 1 egg white. After softish peaks form, add sugar spoonful by spoonful until it becomes full and glossy.

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Step 2 - Sift cocoa powder over and whisk in thoroughly and then add vinegar. Spread over bottom carefully and bake for 15-20 minutes. While cooling, make truffle filling.

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Step 3 - For the filling, melt chocolate. Add cream and beat in well. Then beat in lavender essence. Smooth filling on top of the meringue base. Cover with clingfilm and refrigerate overnight or up to 2 days.

Adapted from _Feast _by Nigella Lawson

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