Chocolate Meringue Cake
Indulge in decadence with this Chocolate Meringue Cake, a show-stopping dessert that's as light as it is luscious. Featuring layers of crisp, cocoa-infused meringue and velvety dark chocolate ganache, this cake is a sophisticated yet approachable treat perfect for celebrations or an elegant dinner party. The airy meringue, made from whipped egg whites and a hint of cocoa powder, provides a delicate crunch, while the rich ganache—crafted with simmered cream, dark chocolate, and a touch of vanilla—melts in your mouth with every bite. Finished with a dusting of powdered sugar, this gluten-free masterpiece is as stunning in presentation as it is in flavor. With simple ingredients and a prep time of just 30 minutes, this cake is a must-try for chocolate lovers and meringue aficionados alike.
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Recipe Information
Ingredients
- 6 large Egg whites
- 300 grams Granulated sugar
- 30 grams Cocoa powder
- 200 grams Dark chocolate
- 250 milliliters Heavy cream
- 30 grams Unsalted butter
- 10 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 120°C (250°F) and line two large baking sheets with parchment paper.
In a large, clean bowl, whip the egg whites with a pinch of salt until soft peaks form using a hand mixer or stand mixer.
Gradually add the granulated sugar to the egg whites, one tablespoon at a time, continuing to whip until the meringue mixture forms glossy, stiff peaks.
Sift the cocoa powder over the meringue mixture and gently fold it in until just combined, being careful not to deflate the mixture.
Spoon or pipe the meringue onto the prepared baking sheets in 8-inch round disks, creating two even layers. Smooth the tops with a spatula if necessary.
Bake the meringue layers in the oven for 2 hours, switching the pans halfway through the baking time to ensure even cooking. Once baked, turn off the oven and leave the meringues inside to cool completely.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth.
Add the unsalted butter and vanilla extract to the chocolate mixture, stirring until fully incorporated. Let the ganache cool to room temperature until it thickens slightly.
Once the meringue layers are fully cooled, place one layer on a serving plate and spread half the chocolate ganache evenly over the top.
Place the second meringue layer on top and spread the remaining ganache evenly over the top and sides, smoothing as desired.
Dust the top of the cake with powdered sugar for decoration.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set. Slice and enjoy!
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 451.4 g | 164% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 360.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 203 mg | 16% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
