Two scrumptious desserts combined in one decadent cake that will really steal the show. I sometimes leave out hazelnuts and jam to make it more traditional.
125g plain cooking chocolate, chopped
125g plain flour
1/4 tsp bicarbonate of soda
4 tsp baking powder
150g light soft brown sugar
2 large eggs, plus 2 egg whites
100ml soured cream
100g caster sugar
2 tbsp chopped hazelnuts
4 tbsp plum jam
150ml double cream, whipped
cocoa powder, for dusting
Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm (8in) loose- bottomed sandwich tins. In a pan, gently melt the butter and chocolate. Set aside to cool.
In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar. In a separate bowl, beat the whole eggs and soured cream. Add to the flour, along with the cooled chocolate. Stir until smooth. Divide between the tins.
In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
Spoon the meringue onto one of the brownies, leaving a 3cm (1 1/4in) border. Scatter over the remaining nuts. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes. Leave to cool.
Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder.