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Recipe: Decadent Chocolate Meringue Cake with Cream and Walnuts 🍫πŸ₯🌰

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    Ingredients :
    For the chocolate dough:
    3 eggs
    A pinch of salt
    100 g (1/2 cup) sugar
    30 g (2 tbsp) vegetable oil
    1/2 teaspoon baking powder
    80 g (1/2 cup) flour
    20 g (1.5 tbsp) cocoa powder
    Baking pan: 18 Γ— 28 cm
    For the meringue layer:
    4 egg whites
    200 g (1 cup) sugar
    A pinch of citric acid (or a few drops of lemon juice)
    200 g of roasted nuts
    For the cream:
    100 g (1/2 cup) sugar
    100 g (1/2 cup) hot cream (33% fat)
    35 g (1.5 tbsp) butter
    200 g (1 cup) cream (33% fat)
    600 g (1 cup) cream cheese
    30 g chocolate (for garnish)

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    Instructions :
    Step 1: Prepare the chocolate base
    Preheat the oven to 180Β°C (356Β°F). Butter and line an 18Γ—28 cm (7Γ—11 inch) baking dish with baking paper.
    In a bowl, whisk the eggs with a pinch of salt until frothy. Add the sugar and beat until the mixture turns white.
    Add the vegetable oil and mix.
    Sift together the flour, cocoa and baking powder, then gradually add them to the egg mixture. Mix gently.
    Pour the batter into the prepared pan and smooth the surface.
    Bake for 25 minutes. Check for doneness with a toothpick, then let cool.
    Step 2: Prepare the meringue
    Reduce the oven temperature to 120Β°C (248Β°F).
    In a clean, dry bowl, whisk the egg whites until stiff. When soft peaks form, gradually add the sugar while continuing to whisk until stiff, glossy peaks form.
    Add citric acid or lemon juice to stabilize the meringue.
    Spread the meringue evenly over the cooled chocolate base. Sprinkle with toasted nuts.
    Bake for about 60 minutes, until the meringue is firm and lightly browned. Let cool.
    Step 3: Prepare the cream
    In a saucepan, heat 100g of cream and the butter over low heat until the butter melts. Add the sugar and stir until completely dissolved. Remove from the heat and leave to cool.
    In a bowl, whisk the remaining 200g of cream with the cream cheese until smooth and creamy.
    Stir the warm cream mixture into the cream cheese, then whisk until combined.
    Spread this cream on the cooled meringue.
    Step 4: Decorating and Refrigerating
    Melt the chocolate (in the microwave or in a bain-marie) and decorate the surface with patterns or a drizzle of chocolate.
    Refrigerate the cake for at least 4 hours to allow the layers to firm up.

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    Service :
    Cut into squares or rectangles.
    Serve chilled, garnished with additional nuts or chocolate shavings, if desired.
    Practical information:
    Total time : Approximately 6 hours 10 minutes (including 4 hours of refrigeration).
    Servings : 12-16 servings.
    Calories per serving : 300-350 kcal (depending on size).
    Bon appetit! This rich and elegant dessert will be a hit at the table. πŸ˜Š

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