Divine Chocolate Meringue Delight
Ingredients:
For the Cake:
- 200g dark chocolate, chopped
- 175g unsalted butter, softened
- 200g caster sugar
- 4 large eggs, separated
- 150g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 125ml whole milk
- 1 teaspoon vanilla extract
For the Meringue:
- 4 large egg whites
- 200g caster sugar
- 1 teaspoon lemon juice
- For Decoration:
- 100g dark chocolate, melted
- Fresh berries (optional)
- Edible flowers (optional)
Directions:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Melt 200g dark chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.
- In a large bowl, cream the butter and 200g caster sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the melted chocolate and vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually add to the chocolate mixture, alternating with the milk, until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the cake batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pans.
- For the meringue, beat the egg whites and lemon juice until soft peaks form. Gradually add 200g caster sugar, a tablespoon at a time, beating until the meringue is glossy and holds stiff peaks.
- Spread the meringue evenly over the top of one of the cooled cakes. Place under a preheated broiler for 1-2 minutes, or until the meringue is lightly browned. Watch closely to avoid burning.
- Place the second cake layer on top of the meringue-topped cake. Drizzle with melted dark chocolate and decorate with fresh berries and edible flowers, if desired.
- Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
- Kcal: 450 kcal | Servings: 10 servings
FAQs:
- What is a Heavenly Chocolate Meringue Cake? A Heavenly Chocolate Meringue Cake is a decadent dessert that combines layers of light, crispy meringue with rich, chocolatey elements such as mousse, ganache, or cake. The contrast between the airy meringue and the dense chocolate layers creates a delightful texture and flavor experience.
- How do you make a Heavenly Chocolate Meringue Cake? To make a Heavenly Chocolate Meringue Cake, start by preparing the meringue layers by beating egg whites with sugar until stiff peaks form. Spread the meringue into circles on parchment-lined baking sheets and bake at a low temperature until crisp. Meanwhile, prepare the chocolate layers, which could be a mousse, ganache, or cake, depending on your preference. Assemble the cake by alternating layers of meringue and chocolate, finishing with a layer of chocolate. Chill the cake to set the layers before serving.
- Can I make the meringue layers in advance? Yes, you can make the meringue layers in advance. Once baked and cooled, store the meringue layers in an airtight container at room temperature for up to a few days. Be sure to keep them in a dry environment to prevent them from becoming soft or sticky.
- What are some variations of the Heavenly Chocolate Meringue Cake? There are several variations you can try to customize your Heavenly Chocolate Meringue Cake. For instance, you can add nuts like hazelnuts or almonds to the meringue for extra crunch. You can also flavor the chocolate layers with ingredients like coffee, orange zest, or liqueurs for added depth. Another variation is to incorporate fruit, such as raspberries or strawberries, between the layers for a fresh and tangy contrast.
- How should I store and serve Heavenly Chocolate Meringue Cake? Store the assembled Heavenly Chocolate Meringue Cake in the refrigerator to keep the chocolate layers firm. Cover the cake loosely with plastic wrap to protect it from absorbing any odors from the fridge. When ready to serve, let the cake sit at room temperature for about 10-15 minutes to soften slightly for easier slicing. Use a sharp knife to cut through the layers, ensuring clean slices.