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Author Notes: So called because we had this for dinner whilst watching the 2007 Rugby World Cup. My husband is South African so clearly this was a night for some rejoicing and this cake has been ever after associated with celebration and happy days. Crispy, chewy meringue against a smooth chocolatey filling and supremely easy to make - fabulous. Sometimes I add a layers of whipped cream between the chocolate ganache and the meringue and I leave out the alcohol if this is for children. Oh and yes I do realise 2007 was some years ago but the name has just stuck! Whatever your sporting affiliations, make and enjoy! —Anna May
caster (superfine) sugar
teaspoon white wine vinegar
teaspoon cornflour (cornstarch)
double (heavy) cream
chocolate ( I use 50/50 dark and milk)
- Preheat the oven to 140C. Cut out 3 x 20cm discs of baking parchment and put them on baking sheets. Whisk the egg whites until stiff then gradually add sugar followed by vinegar and cornflour. Divide the mixture between the 3 circles and cook for 1 hour then turn the oven off and leave in the oven for a further 30 minutes.
- Meanwhile melt the chocolate with the cream in a small pan over a gentle heat. If you want to add a tablespoon of coffee liqueur now is the time! Decant this ganache into a bowl and leave to cool and thicken. Keeping the best looking meringue for the top divide the ganache between the other two and the pile them up. Sprinkle with a little icing (confectioners) sugar if you want.
- This recipe was entered in the contest for Your Best Recipe with Egg Whites