For the brownie
250 g unsalted butter, plus extra to grease
250 g dark chocolate, roughly chopped
300 g light muscovado sugar
5 large eggs, separated
For the chocolate meringue
4 large free-range egg whites
225 g golden caster sugar
2 tsp vanilla extract
1 tsp cornflour
50 g pure cocoa powder
Method
Preheat the oven to 180°C. Grease and line a 22cm diameter springform cake tin with baking paper, ensuring it comes at least 5cm above the rim.
To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the muscovado sugar, stirring until it has completely dissolved. Remove the bowl from the heat, then stir in the egg yolks.
In a clean and dry bowl, whisk the 5 egg whites to soft peaks. Fold a couple of tablespoons of the whisked egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin, then bake for 40 minutes.
Meanwhile, make the meringue. In a large, clean and dry bowl, whisk the 4 egg whites to stiff peaks, adding the caster sugar a little at a time. Add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until even and glossy.
Remove the chocolate brownie from the oven, then cover the top with the meringue. Return to the oven for a further 25 minutes or until the meringue puffs up and a crust forms on the top, but the centre is still soft. Leave to cool in the tin. Do not worry as the middle will collapse slightly! Serve warm.
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