Chocolate Berry Cake With Coconut Meringue - cooking recipe

Ingredients

2/3 cup butter, softened
1 tsp vanilla extract
1 1/4 cups granulated sugar
4 None eggs, 2 separated, whites chilled
1 1/4 cups all-purpose flour + 2 tbsp
2 oz dark chocolate, grated
3 tbsp cocoa powder
2 tsp baking powder
5.25 oz red currants
5.25 oz blueberries
5.25 oz raspberries
1 tsp lemon juice
1/2 cup shredded coconut
1 tsp powdered sugar

Preparation

Preheat oven to 325\u00b0F. Grease and flour a 10 inch springform pan. Cream butter, vanilla extract, 2/3 cup sugar and a pinch of salt. Add egg yolks. Beat in whole eggs, 1 at a time, alternating with 2 tbsp flour, until both are incorporated. Add chocolate. Mix cocoa, baking powder and 1 1/4 cups flour together then sift in and mix well. Transfer to prepared pan, smooth out and sprinkle with red currants, blueberries and raspberries. Bake for 20 mins.
Meanwhile, beat egg whites until stiff, gradually adding remaining sugar. Add lemon juice and coconut. Remove cake from oven and spread with meringue, so the top has a waved effect. Bake for 25 mins, or until a skewer comes out clean. Run a knife around the edge of the pan and allow to cool in the pan. Dust with powdered sugar before serving.