Description
This Hot Chocolate Meringue Cake is a decadent dessert featuring crisp cocoa-flavored meringue layers filled with whipped cream and drizzled with melted chocolate. It’s a light yet indulgent treat perfect for chocolate lovers and suitable for gluten-free diets.
Ingredients
Scale
Meringue Layers
- 6 large egg whites
- 1 ½ cups granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder (sifted)
Filling and Garnish
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 4 ounces semisweet or dark chocolate (melted and cooled)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper. Using a pencil, trace two 8-inch circles on the parchment as a guide, then flip the paper over so the pencil marks don’t touch the meringue.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Add Sugar: Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff and glossy peaks form.
- Flavor and Fold in Cocoa: Beat in the vanilla extract gently. Then fold in the sifted cocoa powder carefully until just combined, ensuring the meringue remains fluffy.
- Shape and Bake Meringues: Spoon or pipe the meringue onto the prepared circles on the baking sheets, smoothing the tops evenly. Bake for 1 hour and 30 minutes, or until the meringues are crisp and dry to the touch.
- Cool Meringues: Turn off the oven and leave the meringue layers inside with the oven door slightly ajar to cool completely. This helps prevent cracking and keeps them crisp.
- Prepare Whipped Cream: While the meringues cool, whip the heavy cream with powdered sugar until stiff peaks form, creating a luscious filling.
- Assemble the Cake: Place one meringue layer on a serving plate, spread half the whipped cream evenly over it, then drizzle with half the melted chocolate. Repeat the layering with the second meringue, whipped cream, and remaining chocolate.
- Garnish and Chill: Garnish with chocolate shavings or a light dusting of cocoa powder if desired. Chill the assembled cake for at least 1 hour before serving to let the flavors meld and the meringue soften slightly.
Notes
- Use dark chocolate with at least 70% cocoa content for a richer chocolate flavor.
- You can prepare the meringue layers a day in advance and store them in an airtight container until ready to assemble.
- Be sure to use a clean, dry mixing bowl and beaters to achieve the best volume in egg whites.
- Chilling the cake helps the meringue layers soften slightly, providing a better mouthfeel.
