For the cake:

• 150g zusto
• 150g self raising flour
• 5 large free-range eggs
• 50g cocoa powder
• 1 teaspoon vanilla bean paste/extract
• 50g fat free cultured yoghurt
• 2 teaspoons red miso paste
• 5g cream of tartar
• 1 teaspoon baking powder

For the meringue icing:

• 2 egg whites
• 140g zusto
• 40ml water
• 1 teaspoon vanilla bean paste/vanilla exract
• ¼ teaspoon cream of tartar
• ½ teaspoon salt
• Tablespoon cocoa powder

To decorate:

• Cocoa nibs


1) Pre-heat the oven to 160 degrees C fan
2) Whisk the eggs, zusto, vanilla, miso and cream of tartar together
3) Sift the flour, baking powder and cocoa and fold in
4) Stir in the yoghurt
5) Grease 3 x 6 inch cake tins and split the mixture evenly between them, levelling the tops
6) Bake for 25 minutes or until springy

Make the meringue icing:

1) Put the egg whites and cream of tartar in a bowl (ideally and stand mixer!) and whisk until foamy and increased in volume then turn down to the lowest setting
2) Heat the water and zusto in a pan to 105 degrees C, remove form the heat immediately and turn the whisk up high, carefully pour the hot syrup in
3) Turn the mixer down to medium and leave whisking until cool (10-15 minutes)
4) Add the vanilla, salt and sifted cocoa powder and whisk until just incorporated
5) Spread or pipe between the cake layers, and around the sides if wanted.
6) Decorate with cocoa nibs, and blow torch (if desired) to add a toasty flavour