Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

doesn't call for many ingredients, so makes for an easy to manage dessert!

Ingredients Nutrition


  1. Preheat the oven to 180 C/gas mark 4 and line a baking tray with baking parchment.
  2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed inches
  3. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150 C/gas mark 2 and cook for about one to one and a quarter hours.
  4. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squishiness beneath your fingers.
  5. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. Or, leave the meringue in the oven with its door closed overnight if you’re not serving immediately.
Most Helpful

This is a very popular Nigella Lawson recipe. I usually omit the chocolate chips and add a tsp of vanilla extract and 2 tablespoons of cornstarch to get that marshmallowy filling. Top it up with whipped heavy cream, raspberries and chocolate shavings and you've got a great dessert!!

Flowerfairy May 09, 2008

This is absolutely divine. Very easy to make and delicious. I agree that adding corn starch improves it as it gives a more chewy texture. I made it for a pot luck supper and have now been asked to make it 3 more times. I served it with creme fraiche and oranges the first 2 times and then with black cherries and thick cream the last time. Have just been asked to make it yet again. It certainly is very popular. Many thanks for sharing this recipe.

brebis March 14, 2013

This was FANTASTIC!!!!! Thank you We loved it. Even my fussy son wants it for dinner tomorrow.

Raspberry lemonade March 08, 2009