Wednesday, September 23, 2020

Chocolate meringue cake

Chocolate meringue cake

This extraordinary dessert, made with crunchy chocolate-hazelnut meringue and whipped cream, is easy to make.


  • a pinch of salt
  • 2 teaspoons of vanilla extract
  • 3 cups heavy cream
  • 2 cups of sugar
  • 1 cup of mini chocolate chips
  • 1/4 cup powdered sugar
  • 1/2 teaspoon of almond extract
  • 6 large egg whites (about 1 cup)
  • 3 tablespoons of unsweetened cocoa powder
  • 6 oz bitter chocolate, melted and cooled
  • Chocolate shavings for garnish


First, preheat the oven to 350 and line 2 large baking sheets with parchment paper. Draw two 8-inch circles on one sheet of parchment and an 8-inch circle on the other.

Then, in the bowl of an electric stand mixer fitted with the whisk, beat the egg whites with the salt on medium-high speed until soft peaks form. Gradually stir in granulated sugar on high speed until firm and glossy. Stir in the vanilla and almond extracts and the cocoa powder. Add the chocolate chips. Pour the melted chocolate over the side of the bowl and gently fold until the meringue is lightly marbled.

Divide the meringue in the circles drawn. Put in the oven, then immediately lower the temperature to 300 degrees and bake for 1 hour and 20 minutes, until crisp; turn the mussels halfway through cooking. Turn off the oven and leave the door ajar to let the meringues cool completely.

In the bowl of a stand mixer, beat the cream with the powdered sugar until firm. Remove the meringues from the baking paper. Distribute the whipped cream over the layers and stack them. 
Refrigerate or freeze the cake overnight. Cut into quarters (this is best done with a serrated knife when the cake is frozen or very cold) and serve cold, but not frozen. Garnish with chocolate shavings before serving. Happy Cooking Time.