This rich and creamy chocolate truffle cake has a light, chewy meringue base, and a silky chocolate filling. Inspired by Nigella Lawson, it’s the perfect dessert for any special occasion. Simple ingredients, easy steps, and a truly indulgent treat!
Ingredients Needed:
For the Base:
- 1 large egg white
- 50 grams caster sugar
- 2 teaspoons cocoa powder
- drop of white wine vinegar
For the Truffle Filling:
- 400 grams of dark chocolate
- 60 millilitres rum
- 60 millilitres of golden syrup
- 500 millilitres double cream
- cocoa powder (to decorate)
How To Make Chocolate Meringue Truffle Cake?
- Prepare the cake tin: Preheat the oven to 180°C. Line a 20cm springform tin with baking paper and lightly grease the sides with a flavorless oil.
- Make the meringue base: Whisk the egg white until soft peaks form. Gradually whisk in the sugar until thick and glossy. Sift in the cocoa powder, add the vinegar, and whisk again. Spread evenly in the prepared tin.
- Bake the base: Place in the oven and bake for 15-20 minutes until set. Let it cool while making the filling.
- Melt the chocolate: In a heatproof bowl, melt the chocolate, rum, and golden syrup over a pan of barely simmering water. Stir until smooth, then remove from the heat and let cool for 5 minutes.
- Whip the cream: In a separate bowl, whip the double cream until slightly thick but still pourable, like thick custard. Gently fold it into the melted chocolate until fully combined.
- Assemble the cake: Pour the chocolate mixture over the cooled meringue base. Cover with cling film and refrigerate for at least 12 hours or overnight.
- Serve the cake: Take the cake out of the fridge 30 minutes before serving so it softens slightly. Release from the tin, smooth the sides with a spatula if needed, and dust with cocoa powder. Slice and enjoy!

Recipe Tips:
- Whisk the Egg White Properly: Make sure the egg white is fully whipped until soft peaks form before adding sugar. If it’s under-whipped, the meringue base will be too soft and won’t hold its shape.
- Melt the Chocolate Gently: Use low heat and stir often while melting the chocolate. If the chocolate gets too hot, it can become grainy or separate, ruining the smooth texture of the filling.
- Don’t Overwhip the Cream: The cream should be thick but still pourable, like custard. If it’s too stiff, the filling will be too firm instead of silky and smooth.
- Let the Cake Set Overnight: Chilling the cake for at least 12 hours helps it set properly. If you rush this step, the filling won’t hold its shape when sliced.
- Remove from the Fridge Before Serving: Take the cake out 30 minutes before serving so the chocolate softens slightly. If served too cold, the filling may be too firm and won’t have a creamy texture.
How To Store Leftovers?
- Refrigerate: Let the leftover Chocolate Meringue Truffle Cake cool to room temperature. Cover it with cling film or place it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: Wrap the cake (while still in the tin) with two layers of cling film and one layer of foil. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 55mg
- Sodium: 25mg
- Potassium: 320mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 35g
- Protein: 5g
Try More Nigella Lawson Recipes:

Nigella Chocolate Meringue Truffle Cake
Description
This rich and creamy chocolate truffle cake has a light, chewy meringue base, and a silky chocolate filling. Inspired by Nigella Lawson, it’s the perfect dessert for any special occasion. Simple ingredients, easy steps, and a truly indulgent treat!
Ingredients
For the Base:
For the Truffle Filling:
Instructions
- Prepare the cake tin: Preheat the oven to 180°C. Line a 20cm springform tin with baking paper and lightly grease the sides with a flavorless oil.
- Make the meringue base: Whisk the egg white until soft peaks form. Gradually whisk in the sugar until thick and glossy. Sift in the cocoa powder, add the vinegar, and whisk again. Spread evenly in the prepared tin.
- Bake the base: Place in the oven and bake for 15-20 minutes until set. Let it cool while making the filling.
- Melt the chocolate: In a heatproof bowl, melt the chocolate, rum, and golden syrup over a pan of barely simmering water. Stir until smooth, then remove from the heat and let cool for 5 minutes.
- Whip the cream: In a separate bowl, whip the double cream until slightly thick but still pourable, like thick custard. Gently fold it into the melted chocolate until fully combined.
- Assemble the cake: Pour the chocolate mixture over the cooled meringue base. Cover with cling film and refrigerate for at least 12 hours or overnight.
- Serve the cake: Take the cake out of the fridge 30 minutes before serving so it softens slightly. Release from the tin, smooth the sides with a spatula if needed, and dust with cocoa powder. Slice and enjoy!
Notes
- Whisk the Egg White Properly: Make sure the egg white is fully whipped until soft peaks form before adding sugar. If it’s under-whipped, the meringue base will be too soft and won’t hold its shape.
- Melt the Chocolate Gently: Use low heat and stir often while melting the chocolate. If the chocolate gets too hot, it can become grainy or separate, ruining the smooth texture of the filling.
- Don’t Overwhip the Cream: The cream should be thick but still pourable, like custard. If it’s too stiff, the filling will be too firm instead of silky and smooth.
- Let the Cake Set Overnight: Chilling the cake for at least 12 hours helps it set properly. If you rush this step, the filling won’t hold its shape when sliced.
- Remove from the Fridge Before Serving: Take the cake out 30 minutes before serving so the chocolate softens slightly. If served too cold, the filling may be too firm and won’t have a creamy texture.
Nigella Chocolate Meringue Truffle Cake