Preparation time 25 minutes
Cooking time 1 hour 10 minutes
For the brownie
250g (8oz) unsalted butter, plus extra for greasing
350g (11½oz) dark chocolate, roughly chopped
300g (10oz) light muscovado sugar
5 large eggs, separated
For the chocolate meringue
4 egg whites
225g (7½oz) golden caster sugar
2 tsp vanilla extract
1 tsp cornflour
50g (2oz) pure cocoa powder
1) Preheat the oven to 180°C (fan 160°C)/350°F/ gas mark 4. Grease a 22cm (8½in) diameter springform cake tin and line with baking paper, making sure it is at least 5cm (2in) above the rim of the tin.
2) To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the sugar, stirring until it has completely dissolved. Remove from the heat and add the egg yolks.
3) In a clean, dry bowl, whisk the egg whites to soft peaks. Fold a couple of tablespoons of the egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes.
4) Meanwhile, make the meringue. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy.
5) Remove the chocolate brownie from the oven and cover the top with the meringue. Return to the oven for a further 25 minutes, or until the meringue puffs up and a crust forms on the top but the centre is still soft. Leave to cool in the tin. The centre will collapse slightly. Serve warm with crème fraîche or vanilla ice cream.
Eric Lanlard will be appearing at Salon Du Chocolat London, 18-20th October. For tickets and more information, please go to http://salonduchocolat.co.uk/. Chocolat is published by Mitchell Beazley (c)
Photography Kate Whitaker