For my birthday last week (party!) I was looking for a cake with a good amount of chocolate. Lately I’ve been baking a lot of bars with fruit but I kinda wanted a choco-boost. And then I came across this cake and fell in love. And whats even better? It’s even more amazing than it looks like!
Chocolate meringue cake
- 225 gr dark chocolate
- 180 gr butter roomtemperature
- 2 eggs
- 4 egg yolks save the whites
- 65 gr brown sugar
- Little bit of vanilla sugar
- 90 gr flour
- Half a bag baking powder
- 4 egg whites
- 150 gr sugar
- Little bit of vinegar
- Some cornstarch
- Pinch of cacao
- 50 gr dark chocolate
- First you start by baking the cake.Pre-heat the oven on 180 degrees and prepare your cake pan.
- Melt the chocolate and butter au bain-marie.
- Mix the eggs, the egg yolks, brown sugar and vanilla for a couple of minutes. The mixture will get thick and doubles in mass.Add the flour and baking powder and mix it together (not for too long).
- Pour in the melted butter and use a spatula to fold it through the batter. Fill the cake form and bake it for 30 minutes.
- Start to melt the chocolate for the meringue while the cake is in the oven.
- When the 30 minutes are done, take the cake out and start beating the egg whites in a superclean bowl. Continue until they are stiff and you have big peaks. Slowly add the sugar and a little bit of vinegar and beat the egg whites again for a couple of minutes.
- Add some cornstarch and cacao and fold it through the egg whites.
- Bit by bit, super slowly drizzle the melted chocolate and fold it through. When you’re done, the meringue mixture is ready. Increase the oven temperature to 180. Pour the meringue on top of the cake and bake it in 25 minutes.
- Let it cool of slowly, first in the oven with the door open and after half an hour set it on the counter top. The meringue might collaps a little bit, but don’t worry, it still tastes still amazing!