In search of Chocolate Meringue Cake



Not so long ago, I read this recipe on Francesca’s blog Almost Italian and I knew, instantly, that I was going to try it.  There are only five ingredients: egg whites (how I love to find a use for my ever-expanding freezer collection), sugar, chocolate, walnuts and dates.  With those ingredients, how could it not taste Absolutely Fabulous?  Then, whilst reading the comments on the post, I was fascinated to note that Sandra from Please Pass the Recipe had also posted the recipe on her blog.  That got me thinking.  From all those years studying statistics, I knew it could not be by chance that they had both come up with the same recipe.  So where did it come from?  Such a question is usually quite easy to solve with the help of Google – you can find anything on the web or, as it turns out, just about anything.

My first hit led me to the blog Balaboosta, written by Ronnit who, with a little bit of delving, I figured was from Victoria.  She described the cake as her go to cake for Passover.  Mmmm, Victorian and Jewish.

A bit more delving took me to Niki’s blog Esurientes (though she used almonds rather than walnuts).  She described the cake as her friend’s long time family recipe.  Mmmm.  Then, funnily, she advised she lost her copy of her friend’s recipe and when she went searching for it, or a similar recipe, she found it (minus the walnuts) in Stephanie Alexander’s The Cooks Companion which was published in 1996.  I was excited now.  I then had the brain wave: maybe Stephanie added walnuts in the second edition of the book?  Alas, no.

Mmmm …  Ronnit is from Melbourne, as are Niki, Sandra and Francesca AND… so is Stephanie Alexander.  Clearly, this recipe has been doing the rounds for a long time in Melbourne.  Interestingly, in their book, Cooking from the Heart, A journey through Jewish Food, Gaye Weedon and Hayley Smorgon include a version – there is that Jewish connection again AND both women are from Melbourne.  My guess is one of the local papers published the recipe by Stephanie Alexander.  She must have added the walnuts to jazz it up.

There are piles of versions of this recipe on the web: without nuts – and with walnuts, pistachios, macadamia or almonds  If you know a source which is earlier than 1996, I would love to hear.

Now I have bored you into a coma with my own obsessive compulsive behaviour, here is the recipe. It will take you all of five minutes to make.  Francesca suggested you could chop the chocolate and walnuts in a food processor, rather than chop them by hand.  I decided to chop them by hand because I thought they would be better a bit chunky but, in retrospect, I think chopped in a food processor would be fine, if not better.  My cake was very chunky.  As the dates are sticky, you will need to chop them by hand.

I would, normally, have dusted the cake with icing sugar (for the photo) but the icing sugar was in Bridgetown and I refused to buy another packet just for a photo.

Thanks to Francesca for the inspiration.  I am giving Stephanie Alexander the nod for the original but if you know better, let me know.

Several sources suggest that the cake is best made the day before.  Stephanie Alexander suggests leaving cake in the tin overnight to soften.



  • 6 egg whites
  • 200g caster sugar (superfine sugar)
  • 200g dates, chopped
  • 200g dark chocolate, chopped
  • 200g walnuts, chopped


  1. Preheat your oven to 180°C or, if it is fan forced, 160°C.
  2. Line the base and sides of a springform tin.
  3. Beat the egg whites until stiff.
  4. Slowly add the caster sugar, a tablespoon at a time.
  5. When all the sugar has been beaten in, gently fold in the chocolate, dates and walnuts. (Make sure the dates are not all in one big clump.)
  6. Spoon the mixture into the prepared tin and bake for one hour.  Francesca mentioned that it may need a bit longer, so I baked mine for one hour ten minutes but I think one hour may have been enough.  Just tap the top and if the meringue has set, it will be fine.
  7. Leave the cake in the oven until cool.
  8. Serve with lots of cream.

30 thoughts on “In search of Chocolate Meringue Cake

  1. Thank you My daughter made this yesterday. The oven was fan-forced and we baked according to Stephanie at 180! Wrong. Of course fan-forced ovens were a rarity in 1996. Ce la vie. After a tasting, my daughter just came in, saw your photo and said – I’m throwing it out. She will make it again at 160 and try some nuts. It definitely needs the chunky pieces reduced in size. And yes, we live in Melbourne but I had not seen this recipe before.

    • Hiya Aarhh the Melbourne connection again 🤣. 180 does seem rather hot especially with a modern oven. Good luck with your second try. Xxx

    • Hi Kurly. I honestly don’t remember, and I am on holidays at the moment so I can’t check mine, but I think it is 22cm. It was the std sized one.

  2. Didn’t know I could freeze egg whites; I have 24 in fridge waiting for me to turn them into friands, after a find of cheap passionfruit had me make jars of passionfruit curd; wish I liked meringue but I will keep this recipe in mind when summer comes again and outdoor eating returns. Love your blog.

    • Robyn, they freeze perfectly. Beaten egg whites supposedly get more volume if they have been frozen before hand. I put mine in little zip lock bags. Egg yolks aren’t so good. I believe you need to add either sugar or salt but I never had left over egg yolks, always bloody whites 🙂 Thanks for the compliment, btw.

  3. Interesting research trail Glenda – I too have this recipe bookmarked. Have you tried Francesca’s Ricotta, lemon and almond cake recipe – it’s beautiful and perfect for a feed-a-crowd occasion – but … It’s also the reason I am trotting round the streets in the early morning, puffing out my cheeks and trying to stop my stomache jiggling:)

  4. Mmmm, i went to work for a caterer in 1993 and my first encounter with this style of cake was there. It’s anyone’s guess where it originated from. Having said all that, it’s a great recipe, everyone loves it…

    • Hi Sandra, You are so right. Like I said, with those ingredients, you can’t possibly go wrong. It is interesting that most of my trail lead me to Melbourne.

  5. I can vouch for this cake it was gorgeous and a great way to finish off a meal, icing sugar or no icing sugar!! Thanks Glenda x

  6. I too have this recipe tagged, can’t fail ingredients, quick and diverse for serving options. Love your OCD research, very interesting. I often wonder who thinks of some dishes that become ‘fads’, especially pre-social networking.Must be all those mags in the Dr’s waiting rooms!

    • Hi Maree, I’m sure it was newspapers which circulated recipes before the net. Stephanie Alexander may have been featured on the recipe page.

  7. Great research there Glenda. I think all those clues led you in the right direction. Sandra ( whose recipe a little different) says in her post that the recipe became popular in the 90s and that happens to coincide with Stephanie Alexander’s early popularity. Alexander has had a profound affect on Melbournian ( and Australian ) cooking – so much so that many forget we are making her classics. I love this cake because it is so simple and requires so few ingredients. Yours looks absolutely fabulous. Could go a slice right now.

  8. My sort of cake/pav. Will have to wait until my daughter makes her lemon tarts and she has quite a few egg whites left over. As a rule, they are, mostly, left to sit somewhere in the back of the fridge and forgotten about. This recipe makes good use of the whites and sounds easy enough to whip up straight away.

    • Yvonne, you have to freeze them. I have read that they whip better when they have been frozen which is lucky for me as I always have heaps of them in the freezer.

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