Can you imagine a delicious chocolate cake filled with crunchy meringue and decorated with meringue sighs? Well, in this article we make your dreams come true by teaching you this easy recipe to prepare an exquisite chocolate and crunchy meringue cake that is perfect for any special occasion.
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It is a dessert that takes a little time to prepare, but the bet is safe for those with a sweet tooth and chocolate lovers! Take a look and prepare this delicious, sweet and above all crunchy meringue cake and chocolate cake step by step.
Ingredients to make Crispy Chocolate Meringue Cake:
- For the cake:
- 1½ cups of wheat flour (210 grams)
- 1½ cups of sugar (300 grams)
- ¾ cup softened butter
- 1 cup of milk (240 milliliters)
- 4 tablespoons of cocoa powder
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1 dessert spoon of Royal type chemical yeast
- ½ dessert spoon of baking soda
- For the meringue:
- 2 frozen egg whites
- refined sugar
- powdered sugar
- For the chocolate ganache:
- 350 grams of chopped chocolate tablet
- 1 bottle of heavy cream or liquid cream
- 1 tablespoon butter
How to make Crispy Chocolate Meringue Pie:
- Weigh the egg whites and, depending on the weight, separate the same amount of refined sugar and icing sugar.
- That is, if your egg whites weigh 80 g, you will need to use 80 g of refined sugar and 80 g of powdered sugar.
- Then, beat the egg whites until stiff. So first we will make the meringue sighs of the stuffed chocolate cake.
- While beating, gradually add there fined sugar and then the icing sugar.
- The final result should be a thick, smooth and very shiny meringue. When you’re done, preheat theoven to 100ºC on bottom heat only.
- Place the meringue in a piping bag fittedwith a spiral nozzle and pipe into small mounds on a baking sheet lined with parchment paper or buttered.
- Bake the meringue suspiros at 100 °C for 1 hour or until they are hard and slightly broken.
- Then take them out and let them cool at room temperature.
- While the meringue is cooking in the oven, prepare the chocolate cake filled with crunchy meringue.
- To do this, mix the lemon juice and milk in a cup on one side, and the sifted flour, cocoa and yeaston the other in a bowl.
- Hack: Let the milk and lemon juice sit a bit early until they start to form a curd.
- In another bowl, beat the sugar and butter very welluntil you get a soft and whitish cream. Add the eggs and beat again.
- Tip: Beat these ingredients with the help of an electric mixer to make it easier and faster.
- Little by little add to the previous cream the mixture of the flour and the preparation of the milk alternating them.
- When you get a homogeneous cream without lumps, mix the baking soda and vinegar in a bowl and add them to the chocolate cake batter, mixing everything well.
- Hack: The vinegar and baking soda will create a fizz when mixed, in such a way that the cake will rise in the oven.
- If this does not happen, it means that the baking soda is expired.
- Place the meringue and sponge cake dough in a tall cake pan with no hole in the center, properly greased and floured, or in two low cake pans approximately 20 cm in diameter. With the oven preheated to 180 °C, cook the chocolate cake for 40-45 minutesmore or less or until a toothpick inserted in the center comes out clean.
- Trick: Do not open the oven during the first 30 minutes so that it does not go down after rising.
- Meanwhile, prepare the chocolate ganache for the crunchy meringue pie filling and frosting: to do this, chop the chocolate bar in a suitable bowl and melt it in the microwave or in a bain-marie. Then add the cream of milk and the ointment butter and mix it very well.
- Trick: Take the necessary butter out of the fridge a few hours before so that it softens and has the texture of an ointment.
- When the meringue sighs have cooled, break them into pieces reserving a few to decorate the chocolate cake at the end.
- Then mix the pieces with 1/3 of the ganacheand this will be the filling of the meringue and biscuit pie.
- Tip: When dividing the sighs, leave a few larger pieces to give the filling more texture.
- When the brownie is baked, let it cool on a wire rack.
- Then take it out of the mold, cut it in half lengthwise and fill itwith the ganache and meringue mixture (you don’t need to cut it in half if you have already baked the cake in two different molds).
- Store the crunchy meringue- filled chocolate cake in the fridge for 30-40 minutes or until the filling has hardened.
- Trick: Reserve a little of the chocolate ganache to stick to the sighs of the decoration.
- At the time of serving the chocolate cake and crispy meringue,spread the remaining ganache on top and place the reserved sighs on top for decoration. ET voilà!
