So called because we had this for dinner whilst watching the final of the 2007 Rugby World Cup. My husband is South African so clearly this was a night for some rejoicing and this cake has ever after been associated with celebration and happy days. Crispy, chewy meringue against a smooth rich chocolatey filling – fabulous. Oh and yes, I do realise 2007 was a few years ago but the name has stuck!
Anyway, it is supremely easy to make and the meringue layers will be fine in an airtight tin for a couple of days. In fact, if you have room in your freezer to keep the layers flat then that is another option. Should you have a bottle of Baileys, Kahlua or similar in the cupboard then this is the perfect time to use a couple of tablespoons in the ganache filling. Cointreau or Grand Marnier now I think of it would take you the chocolate orange route…. If you are serving this to the underage leave out the alcohol and perhaps go 50/50 milk and plain chocolate, this is what my children prefer. I like this with very cold pouring cream – my husband however likes it with whipped cream providing another layer between the ganache and the meringue, but you can take your pick.
Whatever your sporting affiliations, please make and enjoy.
World Cup Meringue Cake
4 egg whites
200g caster sugar
1 teaspoon wine vinegar (red or white)
1 teaspoon cornflour
300ml double cream
150g chocolate, plain or 50/50 plain and milk chocolate
Icing sugar, to serve (optional)
Preheat the oven to 140. Cut out 3 x 20cm circles in baking parchment and put onto baking sheets. Whisk the egg whites until stiff then gradually incorporate the sugar. When all that is mixed in add the vinegar and cornflour and mix until all is smooth and satiny. Divide the mixture between the 3 circles and smooth. Cook for an hour then turn off the oven and leave them in there for a further 30 minutes. Take out and leave to cool. Meanwhile put the cream and chocolate in a small pan and heat gently until melted and smooth, add the liqueur now if using. Decant this ganache into a bowl and leave to cool until thick, I find the fridge best for this. Keeping the best looking meringue for the top, divide the ganache between the other two, pile them up, dust with icing sugar and serve to applause. Serves 6 generously.