Christmas at ABBIEGALES

Chocolate Meringue Cake with Fresh Fruit

Serves 8-10

Ingredients

*For the cake: – 1 ½ cups dark chocolate, chopped – 3/4 cup unsalted butter, chopped – 2 large eggs – 4 yolks (save the whites! You’ll use them for the meringue) – 1/3 cup brown sugar – 1 teaspoon vanilla extract – 1/3 cup all-purpose flour, sifted – 1/2 teaspoon baking powder, sifted – 1/3 cup almond meal

*For the meringue: – 4 eggs whites – 3/4 cup super fine sugar – 1 teaspoon white vinegar – 2 teaspoon cornstarch, sifted – 1 tablespoon cocoa – 1/4 cup dark chocolate, melted

Instructions

CAKE

  1. Preheat the oven to 325F. Lightly grease a springform 8inch cake pan, place some parchment paper on the bottom and set aside. 2.Place butter and chocolate in a double boiler heat up until it starts to melt. Remove from heat and let it stand for a couple minutes. 3. In a large bowl place the eggs, egg yolks, brown sugar, and vanilla and mix or whisk for about 5 minutes until the mixture is pale and has doubled in size (it should look really frothy and thick). Add melted chocolate and butter, flour, baking powder, and almond meal and gently fold until combined. Place batter in the cake pan and bake for about 30 min until it’s just barely set – DO NOT COOK FULLY! You need to add the meringue so it should 3/4 done (it’s ok if it’s looks a bit “raw” still). You can test it by inserting a fork or skewer – some batter should stick to them. Remove from the oven, set aside.

MERINGUE
As soon as you take the cake out of the oven, start the meringue! Not before or it will collapse.

  1. First, increase temperature in the oven to 350F
  2. Place egg whites in a CLEAN bowl (no grease, no water) and beat them to soft peaks. Slowly add the sugar (about 1 tablespoon at a time). When you’re done with the sugar, add the vinegar and beat until meringue is nice and glossy. Fold in cornstarch and cocoa. Finally, slowly drizzle the melted chocolate and fold a few times, less mixing will provide beautiful swirls to give the cake a decorative look.
  3. Place the cake with the meringue back in the oven and bake for about 15-20 minutes or until the meringue develops a dry crust (tap it a bit to test it). Remove from the oven when done and let is stand outside for a bit.

Add seasonal fruit or berries of your choice. Dust powdered sugar above it and serve at room temperature.

**recipe adapted from artful desperado**

Presented on a 12″ Red Pedestal Cake Plate by Mosser…shop  ABBIEGALES.com

By Naomi Ybarra, Enjoy!

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