Berry Brownie Pavlova Cake

• dark chocolate↗175g g

  finely chopped, plus extra shavings for topping (optional)

• butter↗200g g

  softened, plus extra for the pan

• eggs↗2

  plus 2 yolks

• sugar↗50g g
• light brown soft sugar↗150g g
• plain flour↗175g g
• cocoa powder↗25g g
• baking powder↗1½ tsp tsp
• milk↗2 tbsp tbsp
• Greek yogurt↗50g g
• egg whites↗2
• sugar↗100g g
• corn starch1 tsp tsp
• mixed berries500g g

  (we used strawberries and raspberries)

• heavy cream300ml ml
• цукрова пудра↗1 tbsp

Step-by-step instructions

1. 1

   Melt the chocolate in a bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water, or melt in short bursts in the microwave, then set aside to cool slightly. Grease two deep 20 cm (removable-bottom) cake tins with butter and line the bottom and sides with parchment paper. Preheat the oven to 160 °C/140 °C convection/gas 3.

2. 2

   Place all brownie ingredients, including the melted chocolate, into a bowl, then whisk with an electric mixer until smooth. Divide the mixture between the tins and smooth the top with the back of a spoon or spatula.

3. 3

   Quickly prepare the meringue, ensuring your beaters and bowl are completely clean and free of fat (otherwise the whites will not increase in volume). Put the egg whites in a bowl and whisk for several minutes until stiff peaks form. Add the sugar one spoonful at a time, constantly whisking to stiff peaks, then fold in the corn starch. Using a spoon, spread the meringue over the entire surface of one of the cakes, then, using the back of the spoon, spread it to the edge of the tin, being careful not to disturb the batter underneath. Create graceful spiral folds and peaks while spreading.

4. 4

   Bake both cakes for 45 minutes, then remove the cake without the meringue and quickly close the oven door. Bake the meringue‑topped cake for another 30 minutes, after which remove it from the oven and let both cakes cool completely in the tins.

5. 5

   Slice any strawberries (if needed), keeping a few with stems for the top of the cake. Whip the cream with powdered sugar to soft peaks. Remove the brownie base from the tin and discard the parchment. Place it on a plate or cake stand. Using a spoon, spread a little more than half of the cream over the cake and sprinkle half of the berries. Carefully remove the meringue cake from the tin and discard the parchment. Place it on the cream and berries, and spread the remaining cream on top with a spoon, filling any cracks or hollows in the meringue. Top with the remaining fruit and some chocolate shavings if desired, and serve within an hour. Store leftovers in the fridge for up to two days.