CHOCOLATE MERINGUE CAKE
Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.
Provided by Sherrybeth
Categories Dessert
Time 4h
Yield 1 3 layer cake
Number Of Ingredients 20
Steps:
- FOR CAKE:.
- Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
- In a separate bowl, beat butter at medium speed until creamy.
- Add sugar and beat well.
- Add egg yolks, one at a time and beat until well blended after each addition.
- In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
- In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
- Stir in the pecans and mix well.
- Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
- Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
- CREAM CHEESE FILLING:.
- Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Once the cake cools completely, spread this filling between the layers.
- GANACHE:.
- Bring whipping cream to a simmer in a heavy saucepan over medium heat.
- Remove from heat and add chocolate, stirring until the chocolate is melted.
- Cool until ganache becomes a spreading consistency (stirring often).
- Frost the top and sides of the cake with ganache reserving 1/2 cup.
- MERINGUES:.
- Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
- Gradually add sugar; beating until soft peaks form and sugar dissolves.
- Fold in chocolate.
- Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
- Transfer to wire racks to cool completely.
- Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
- TO SERVE THE CAKE:.
- Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
- TO STORE:.
- IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #dinner-party #holiday-event #cakes #chocolate #dietary #gifts #low-sodium #low-calorie #low-in-something #4-hours-or-less
You'll also love
Lazuli
[email protected]This cake was a bit challenging to make, but it was worth the effort. The meringue was a little tricky to get right, but once I did, the cake turned out beautifully. It was a big hit at my party!
Preal ranchiz
[email protected]This cake was delicious! The meringue was light and fluffy, and the chocolate ganache was rich and decadent. I will definitely be making this cake again.
Sher Dil Jaan
[email protected]I've never made a meringue cake before, but this recipe made it easy. The cake turned out perfectly and was a big hit at my party. I will definitely be making this cake again.
Donielle Parker
[email protected]This cake was easy to make and turned out beautifully. The meringue was light and fluffy, and the chocolate ganache was rich and decadent. I will definitely be making this cake again.
Tafadzwa Gwenhure
[email protected]I made this cake for a special occasion, and it was a huge success! Everyone loved it. The meringue was so delicate and the chocolate ganache was so rich and creamy. I will definitely be making this cake again.
Dee Soy
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The meringue was light and fluffy, and the chocolate ganache was rich and creamy. I think I would use less sugar next time.
Johnine Jones
[email protected]I'm not a big fan of meringue, but I thought I'd give this cake a try. I'm so glad I did! The meringue was light and fluffy, and the chocolate ganache was rich and decadent. The two flavors complemented each other perfectly. I will definitely be maki
x2. jdm
[email protected]This cake was amazing! I made it for a potluck, and it was gone in minutes. Everyone loved it. The meringue was so light and fluffy, and the chocolate ganache was rich and decadent. I will definitely be making this cake again.
Manfred Oforbuike
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had. The meringue was perfectly crispy on the outside and soft and chewy on the inside. The chocolate ganache was rich and creamy. I will de
Som bdr
[email protected]This cake was a bit more challenging to make than I expected, but it was worth the effort. The meringue was a little tricky to get right, but once I did, the cake turned out beautifully. It was a big hit at my party!
Awais Sajid
[email protected]I've made this cake several times now, and it's always a hit. The meringue is so delicate and the chocolate ganache is to die for. I highly recommend this recipe!
Kaifa Khanom Gunjona
[email protected]This chocolate meringue cake was a delight to make and even better to eat! The meringue was light and fluffy, and the chocolate ganache was rich and decadent. I will definitely be making this cake again.