Tune in to watch Donal Skehan on RTÉ One at 8:30pm on Wednesday 23rd December.
Takes 1 hour
For the brownie:
- 225g good-quality dark chocolate
- 225g butter
- 300g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 100g plain flour
- 1tsp baking powder
For the meringue:
- 200g icing sugar, plus extra to serve
- 3 egg whites
- 1 tsp of cornflour
- 1/2 tsp of white wine vinegar
- For the topping
- 450ml double cream
- 50g icing sugar
- 2tbsp brandy
- 30g chopped toasted hazelnuts
- Gold stars, glitter and indoor sparklers
- Preheat oven to 180°C/ 160c. Grease and line a 20cm round springform baking tin with baking parchment.
- Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.
- With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.
- Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 20-25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.
- Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form.
- Using a spatula, gently fold in the cornflour and the white wine vinegar. Pour the mixture on top of the brownie mix and bake for another 20 minutes, remove from the oven and allow to cool completely.
- Once cooled, remove from the tin onto a cake stand. Whip the cream with the icing sugar until pillowy but still soft and then fold in the brandy. Dollop onto the top of the cake then sprinkle with the hazelnuts and gold stars and indoor sparklers and serve.