The Black Woman

Name: The Black Woman - Codrina N.
Ingredients: Base: 1 pack of margarine (250 g) 300 g sugar 7 egg yolks 300 ml milk 3 tablespoons unsweetened cocoa 300 g flour a pinch of salt 1 teaspoon baking soda quenched with lemon juice Meringue: 7 egg white

Dessert - The Black Woman by Codrina N. - Recipia

I have made this cake several times, especially when I need something quick for a large tray. It all starts with the cocoa base and ends with the golden meringue on top. It doesn't require complicated ingredients and, with a little organization, it always turns out the same. The 35x45 cm tray is almost full, so if you don’t want a large quantity, adjust everything proportionally. Quick Info Total time: approx. 1 hour 30 min Preparation time: 20 min Baking time: 35-40 min (plus 5-10 min for meringue) Servings: 24-30, depending on how you cut it Difficulty: medium Recipe type: homemade cake, for platters or events Ingredients For the base: 1 pack of margarine (250 g) 300 g sugar 7 egg yolks 300 ml milk 3 tablespoons dark cocoa 300 g flour a pinch of salt 1 teaspoon baking soda extinguished with lemon juice For the meringue: 7 egg whites 300 g sugar lemon juice (to extinguish the baking soda and for the meringue) Preparation method 1. The base. Start with the base. Put the egg yolks in a large bowl, add the sugar and a pinch of salt. Mix until creamy. Add the slightly melted margarine (I use the microwave, just enough to be soft, not hot). Continue mixing. Pour in the baking soda extinguished with a little lemon juice. Add the milk, then gradually add the flour mixed with cocoa to avoid lumps. Mix everything until homogeneous. Pour the mixture into the large tray (35x45 cm) lined with margarine and flour. Level the base as evenly as you can. Bake in a preheated oven at 180°C for 35-40 minutes. After 30 minutes, do the toothpick test: if it comes out clean, it’s done. 2. The meringue. While the base is in the oven, prepare the meringue. Put the egg whites in a clean bowl. Beat them with a mixer until they increase in volume. Gradually add the sugar, one tablespoon at a time, and a little lemon juice. Continue mixing, then place the bowl with egg whites over a pot of hot water (double boiler). Beat until the foam becomes firm and shiny. It takes a little time, but it’s worth it. 3. Assembly and final baking. When the base is baked, remove the tray from the oven and let it cool for 10-15 minutes. Immediately pour the meringue on top, spreading it with a spatula. Put the tray back in the oven, still at 180°C, for another 5-10 minutes, just to lightly brown the meringue on the surface. Watch to ensure it doesn’t dry out too much. 4. Cooling and cutting. Let the cake cool completely before cutting it. It’s easier to portion and the meringue won’t collapse. Why I make the recipe often Because it’s quick relative to the large quantity. It doesn’t require expensive ingredients, and the combination of dense cocoa base and crunchy meringue works well. It slices easily, it’s suitable for multiple guests or packages. Tips and variations Tips - Use room temperature eggs for the meringue. - If you don’t have margarine, butter works, but it doesn’t change the basic taste of this cake. - For the toothpick test, check earlier if you’re using a smaller tray or an electric oven, so it doesn’t dry out too much. - Let the base cool before adding the meringue, so it doesn’t melt. Substitutions - Butter can be used instead of margarine, but the result will be slightly different in texture and taste. - White sugar can be replaced with brown sugar, but the cake will turn out a bit denser. Variations - You can add ground nuts to the base if you want something extra, but it’s not mandatory. - The meringue can be sprinkled with chocolate chips before browning, but the classic recipe doesn’t include this. Serving ideas - Cut into squares or rectangles, depending on how thick you want the portions. - It works well on dessert platters, at events, or for packing. Frequently asked questions 1. Can a smaller tray be used? Yes, but you need to proportionally reduce all the ingredients. If you use the same amount in a smaller tray, the base will be too thick and may not bake in the middle. 2. Can it be made only with butter? Yes, butter works, but the texture of the base will be different, slightly more crumbly and with a different taste. 3. Why doesn’t the meringue hold firm? If the bowl isn’t completely clean or if the sugar is added too quickly, the meringue may not set well. Beat sufficiently over steam until it holds stiff peaks. 4. How do I know the base is done? The toothpick test remains the most reliable method. If it comes out clean after 35 minutes, remove the tray. If not, leave it for another 5 minutes and check again. 5. Can I use less sugar? You can slightly reduce the sugar in the base, but not in the meringue, otherwise it won’t set and won’t hold well on the cake. Nutritional values The values are approximate, for one serving (out of 30): Calories: 210 kcal Protein: 3 g Carbohydrates: 33 g Fats: 7 g Estimates vary depending on the margarine used and how large the portions are. Sugar and margarine are what provide most of the calories. The cake is not dietetic, but that’s not why you’re making it. Storage and reheating The cake keeps well for 2-3 days in the refrigerator, covered, preferably in a box. The meringue softens slightly after the first day, but it doesn’t deteriorate. I don’t recommend reheating, but it can be left for a few minutes at room temperature before serving if it has been cold. It does not freeze well.

The Black Woman

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