Phil Vickery’s gooey chocolate meringue

A nice easy chocolate recipe here: I use 70 per cent cocoa chocolate but 90 per cent can be used if you want a darker, richer taste. I have reduced the sugar content to only 100 grams in total. I add a little extra melted chocolate to pour over and a light dusting of icing sugar, which are all optional. A small spoonful of reduced-fat crème fraîche can also be served alongside.

gooey chocolate meringue
Tara Fisher


4 medium eggs, at room temperature
pinch of cream of tartar
100g caster sugar
2 level tbsp cornflour, sifted
200g dark (bitter) chocolate (minimum 70% cocoa solids), melted
oil (in a spray bottle)


50g bitter chocolate, melted (or white is good)
cocoa powder (optional)
icing sugar (optional)

1. Preheat the oven to 230C/gas 8. Separate the eggs into whites and yolks; you only need two yolks for this dish. Whisk the egg whites with the cream of tartar in an electric mixer fitted with the whisk attachment on a medium speed until foamy and thick. Add the sugar and whisk until thick and glossy, taking your time.

2. Remove from the machine and carefully fold in the two egg yolks, the cornflour and the melted chocolate. Spray a warmed 20cm ovenproof, nonstick frying pan with a little oil. Add the meringue mix and place the whole thing in the oven. Cook for 10-12 minutes or until nicely risen and still just slightly undercooked in the middle.

3. Remove from the oven and immediately spoon over the melted chocolate. Serve dusted with a little cocoa powder and/or icing sugar, if using. Place the pan in the centre of the table and dig in.

TIP Not only is dark chocolate a good source of antioxidants, but also it is believed to reduce the risk of cardiovascular problems and lower cholesterol – so the darker the better, as it’s the cocoa in chocolate that contains these benefits.


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