I feel I have to start this post with an apology… Really… A deep apology, modestly, almost with a religious contrition…
Why you may ask? Just because I have no idea why I waited so long to make this chocolate meringue cake!!!!!
This cake is insanely delicious!!! It’s crazy yummy!
I had it in my to-do list for a while. I try many recipes, adjust most of them. They don’t all end up on the blog because, as you may imagine, they are not all up to my expectations.
But this one, this one really, I had to alert you!!! Yummy alert!! So good, soft inside, crunchy on top with this chocolate meringue that will drive you nuts…
Shall I say more?
Maybe that it just took me 8 minutes (I used a timer!!) to make this recipe… And that I used my usual Force Noire chocolate by Cacao Barry.
This recipe works perfectly for a 20-22 cm diameter mold. Here I decided to use my 18 cm Savarin mold by Zenker and my 15 cm mini cake mold, by Zenker too (Thank you Fackelmann France !!!). So you can either choose a classical round shape or a rectangular one (I like it because it’s easier to cut…).
I also used my mini icing spatula by Fackelmann to spread the meringue. It is super convenient because of its small size.
Okay, enough talking now…
The recipe, Chef!
Meringue Chocolate Cake
- 130 g butter at room temperature
- 65 g brown sugar
- 3 eggs
- 70 g flour
- 2 g baking powder (1/2 teaspoon)
- 2 pinches of vanilla powder
- 2 pinches of flower salt
- 200 g dark chocolate
- Butter for the mold
- 100 g egg whites
- 80 g sugar
- 80 g iced sugar
- 20 g cocoa
- 4 g corn starch (1 tablespoon)
Preheat your oven at 160 degrees.
Melt the chocolate with a double boiler.
Mix the butter and brown sugar.
Add the eggs one by one and keep whipping.
Add the flour, baking powder, flower salt and vanilla powder.
Pour the melted chocolate and mix until you get an homogeneous mixture.
Pour in your buttered mold and bake 18 minutes.
During that time whip the egg whites.
When they get foamy, add the sugars in 3 times.
When your meringue is firm enough, add the cocoa and cornstarch. Mix.
At the end of the first baking, spread the chocolate meringue on top of the chocolate cake with a spatula. Bake again 18 minutes.
Let cool down before unmolding (use a knife if necessary).
You can replace the flour with cornstarch and you'll have a delicious glutenfree cake. To unmold easily your cake, you can place baking paper on the side of your mold.