If the traditional festive fruitcake with heavy royal icing does not entice you, Aldi has all the ingredients you need to make a plethora of alternatives, as well as plenty of enticing readymade dessert options. When it comes to Christmas cakes, it’s best to keep the bake classic and the decoration simple but effective. This chocolate meringue cake has a few steps to follow, but the good thing is each can be made in advance, ready for the cake to be assembled a couple of hours before serving.
Make the almond and rosemary brittle a week before and store in an airtight container – this is also a great snack to have on hand at a drinks party – then cook the meringue layer and make the rosemary decoration a couple of days ahead before baking the sponges and wrapping them tightly in clingfilm until you need them.
The cake layers will even be fine in the freezer for a few weeks, if you want to get even further ahead. When decorating, break the almond brittle into large shards and stick on to the top of the cake, then lay the crystallised rosemary across to cover any messy icing; the added high and different textures will add drama.
Though if the almond brittle seems like too much of a chore, just decorate the top with some Aldi handcrafted chocolate truffles. Or, you can take the cheat’s route via Aldi’s Specially Selected Belgian Praline Chocolate Yule Log, £5.99. Simply top with a few spoonfuls of sweetened whipped cream, make the brittle and rosemary then pass it off as all your own hard work.
Dark chocolate meringue cake with salted rosemary, almond brittle and crystallised rosemary
For the cake
60g 70% cocoa dark chocolate, grated - try Moser Roth Dark Bar 70% Cocoa
70ml water
3 eggs
130g plain flour
Pinch of salt
For the chocolate meringue
3 egg whites
175g caster sugar
1 tbsp cocoa powder
For the chocolate icing
2 egg whites
120g icing sugar
250g unsalted butter
150g 70% cocoa dark chocolate
For the almond rosemary brittle
150g almonds, roughly chopped
75g butter
150g caster sugar
A pinch of sea salt
1 tsp finely chopped rosemary leaves
For the candied rosemary
Three sprigs of Rosemary
125g caster sugar
250ml water
Serves 8
Preheat the oven to 180C/375F/gas mark 4, then grease and line a 20cm cake tin. To make the cake, mix the chocolate and the water in a small glass bowl, then place over a pan of simmering water and stir until melted, with a consistency similar to thick cream. Set aside to cool.
Keeping the pan of water over the heat, mix the eggs and sugar in another glass bowl, then whisk over the simmering water, until very pale, thick and mousse-like. Take off the heat, then continue whisking for a couple of minutes, until the mix has cooled.
Mix the flour and the salt, then sift over the egg mix and fold until just combined. Pour in the melted chocolate, gently folding again until just combined, then spoon into the cake tin and cook for around 35 minutes – it’s done when the sponge springs back when gently pressed with your fingertip. Cool a little in the tin, then allow to cool completely on a wire rack.
While the sponge is cooling, make the meringue layer. Turn the oven down to 140C/290F/gas mark 1. Line a baking tray with baking paper, then draw a 20cm circle with a pencil. Turn the sheet over, so the pencil lead is on the tray side.
In a large bowl, whisk the egg whites until stiff, around 5 minutes. Mix the cocoa with a third of the sugar. Starting with the plain sugar, gradually add 1 tbsp sugar at a time, whisking between each addition until thick and glossy, ending with the cocoa sugar. Evenly spread the mixture on the baking paper, then cook for 1 hour, until dry and crisp. Allow to cool on a wire rack while you make the filling and brittle.
To make the brittle, grease a baking sheet, then scatter over the chopped almonds as evenly as possible. Put the butter in a saucepan, then when melted, add the sugar, stirring constantly until dissolved. Cook for 5 minutes, until golden, then add the salt and rosemary and pour over the nuts. Allow to cool and harden, then snap into large shards.
Next, make the crystallised rosemary. Put the water and 125g sugar in a small saucepan over a medium heat, stirring until the sugar has dissolved. Allow to cool, then dip the rosemary sprigs in the syrup, put on the lined tray and scatter over the remaining sugar. Allow to harden.
To make the filling, put the egg whites and sugar in a glass bowl, then place over a pan filled with simmering water, beating until firm and thick, around 5 minutes, then remove from the heat. Put the chopped chocolate in a different glass bowl, then put over the water, stirring until melted, then set aside.
In a separate bowl, beat the butter until light and creamy. Gradually add the butter into the egg white mixture, then once incorporated, pour in the melted chocolate, mixing until smooth.
To assemble the cake, slice the cooled sponge in half, then put the bottom half on a cake stand or serving plate. Spread with the chocolate filling, then place the meringue layer on top. Spread with more chocolate filling, then top with the sponge and spread the rest of the buttercream on top. Decorate with the shards of the almond brittle and sprigs of candied rosemary.
The cheat’s buy
Don’t have time to make your own? Discover Aldi’s appealing range of Christmas desserts and confectionery.
