Chocolate Custard Floating Island Bundt Cake #BundtBakers


I partly changed my mind about meringue (still not a big fan of the dry version) after I tried a slice of so called Ice Cream Cake that had this type of soft and airy meringue as a base. The cake remained our household signature birthday bake for a very long time, until we all got fed up with it for which I was entirely grateful mainly because of the time it used to take me to slow bake the meringue.
Fast forward a few years I stumbled upon Martha Stewart recipe for the same type of the meringue, but ever so cleverly baked in Bain Marie in a fraction of the time that I was used to. The print out of the recipe was waiting to be tested  for awhile and then got forgotten - until I saw this month #Bundtbakers theme set up by Tanya from a lovely and lively blog DessertStalking - Chocolate!! The whole idea of baking meringue just came back to me and I saw the bundt baked meringue floating in chocolate custard! Things happen for reason!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Chocolate Custard Floating Island Bundt Cake

 suitable for a 10 cup bundt cake pan

 For the meringue:

  • 9 large egg whites, room temperature 
  • 1 teaspoon cream of tartar
  • Coarse salt
  • 225 g caster  sugar
  • 2 teaspoons pure vanilla extract
  • Preheat oven to 190C/375F. Brush a 10- to 12-cup Bundt pan with oil.
  • Bring a kettle of water to boil. Whisk egg whites, cream of tartar, and 1/4 teaspoon salt with a mixer on medium speed until soft peaks form. Whisk in caster sugar, 1 tablespoon at a time, gradually increasing speed to high. Beat until stiff, glossy peaks form, 3 to 4 minutes. Reduce speed to low, and whisk in vanilla.
  • Transfer meringue to pan, pressing to remove air pockets. Set Bundt pan in a roasting pan and carefully pour boiling water into roasting pan to reach about 5 cm up sides of Bundt pan. Bake until meringue is puffed and lightly browned, about 20 -25 minutes. Transfer Bundt pan to a wire rack. Let cool.
Chocolate Custard:
Makes about 750 ml

6 eggs yolks
100 g caster sugar
700 ml milk
2 tbsp vanilla sugar 
150 g dark ( 70%) chocolate finely chopped.

Beat the egg yolks an sugar together in a bowl until light and creamy. Put the milk and vanilla in a sauce pan and bring to the boil. Remove from the heat and pour over the egg mixture. Return to the heat until it starts to thickness slightly then add the chocolate and beat until it has melted and is well combined. 
Let it cool, pour it into a wide deep plate and place the meringue on the top. Chill in the refrigerator before serving.

Now don't forget to have a look what other chocolate Bundt Bakers came up with:

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