Try out this yummy mint and chocolate cake.
4 egg whites
1 cup caster sugar
1/2 teaspoon mint essence
2 teaspoon cornflour
150gram dark chocolate, chopped
300ml thickened cream
1 tablespoon icing sugar
1 pomegranate, seeds removed
Preheat oven to 120oC.
To prepare meringue, fill a sink 1/3rd full with hot water.
Place a bowl with egg whites and sugar in the sink and whisk until sugar dissolves. Mix the mixture again after removing it from the sink. Add mint essence and cornflour. Beat for 8 minutes or until stiff and glossy. Fold in 80g chocolate.
Place baking paper on an oven tray. Pour three-quarters of meringue in the centre and spread using a spatula. Put the remaining meringue into a piping bag and pipe it around.
Bake meringues for 50 minutes. Turn off oven and cool meringues completely.
Melt the remaining 70g chocolate in a heatproof bowl. Using a fork, drizzle meringues with chocolate. Leave to set.
To assemble, spread large meringue with cream. Top with meringues kisses and scatter over pomegranate seeds and frosted mint leaves (optional).