Chocolate cake with meringue and milk cream
At the beginning of each year, our family celebrates an anniversary. I’ve gotten into the habit of making a special cake for this occasion, and this year I started with Laura Adamache's recipe for milk cream cake, but I made some adjustments. The initial cake layer didn’t rise enough to cut it into three, so I modified both the proportions and the order of the layers. The resulting recipe is well-balanced: a dense chocolate layer, a meringue layer with hazelnuts, simple creams, plus a crunchy element and a classic burnt sugar decoration. Quick Info Total time: approximately 4-5 hours (including cooling and assembling) Preparation time: about 2 hours of active work Baking time: chocolate layer – 30 min at 200°C; meringue layer – approx. 30 min on low heat Servings: 12-14 generous slices Difficulty: medium to advanced, quite labor-intensive Occasion: anniversaries, festive cake Ingredients Chocolate layer: 250 g dark chocolate 60 g butter 40 g sunflower oil 100 ml vegetable liquid cream (I used Meggle) 4 eggs 100 g sugar 150 g flour 1 packet baking powder 1 pinch of salt Meringue layer: 3 egg whites 70 g ground hazelnuts 1 teaspoon cornstarch 70 g sugar Milk cream: 1 kg milk 250 g sugar 125 g flour 25 g cornstarch 250 ml liquid cream White chocolate cream: 200 g white chocolate (I use Milka, but any good quality works) 150 ml liquid cream Caramel syrup: 7 tablespoons brown sugar 260 ml water Hazelnut crunch: 200 g roasted hazelnuts 130 g brown sugar 30 ml warm water Decoration: 10-12 hazelnuts 150 g sugar Preparation Steps 1. Chocolate layer 1.1. In a small saucepan, combine the dark chocolate, butter, oil, and cream. Heat on low, stirring constantly until the chocolate melts. Allow to cool completely before proceeding. 1.2. Add the egg yolks to the cooled mixture and mix until smooth. 1.3. Sift in the flour mixed with baking powder. Mix gently, just enough to incorporate the flour. 1.4. In a separate bowl, beat the egg whites with a pinch of salt, then gradually add the sugar until a glossy meringue forms. 1.5. Carefully fold the meringue into the chocolate mixture using wide motions to avoid deflating it. 1.6. Grease and flour a round cake pan (24 cm diameter), pour in the batter, and bake for 30 minutes at 200°C in a preheated oven. 1.7. Remove the cake from the pan and let it cool on a wire rack. 2. Meringue layer 2.1. Beat the egg whites with a pinch of salt until the meringue holds its shape, then add the sugar and continue beating until it forms stiff peaks. 2.2. Gently fold in the cornstarch and ground hazelnuts until evenly distributed. 2.3. Pour the mixture into the same 24 cm pan lined with parchment paper and lightly greased with butter. 2.4. Bake on low heat (the lowest setting on my oven) until it forms a light crust and no longer sticks. Allow to cool completely in the pan to prevent breaking. 3. Milk cream 3.1. In a small saucepan, mix the sugar, flour, and cornstarch. 3.2. Gradually add the cold milk while stirring to prevent lumps. 3.3. Place the saucepan over low heat and stir continuously until the mixture thickens to a pudding-like consistency. Let it cook for another 4-5 minutes on low heat, then allow to cool. 3.4. Once the cream is completely cool, fold in the whipped cream. 4. White chocolate cream 4.1. Combine the white chocolate and liquid cream in a saucepan over low heat, stirring until the chocolate is completely melted. Allow to cool, then refrigerate for two to three hours. 4.2. After cooling, whip the mixture with a mixer until it thickens into a firm cream. Alternatively, you can melt the chocolate in a double boiler, let it cool, and then mix it with the whipped cream. 5. Caramel syrup 5.1. Place the brown sugar in a small saucepan over low heat and let it melt, stirring gently. 5.2. Once it becomes liquid, carefully add the hot water (watch out for steam), and let it boil until all the sugar dissolves. Allow to cool completely before using. 6. Hazelnut crunch 6.1. Crush the hazelnuts (using a mortar or food processor) so that there are both larger and smaller pieces. 6.2. In a non-stick skillet, combine the hazelnuts, brown sugar, and water. Cook over low heat, stirring constantly until the sugar caramelizes. Allow to cool completely, then break into suitable pieces. 7. Burnt sugar decoration 7.1. Melt the sugar in a saucepan, taking care not to burn it too much. When it cools slightly and begins to thicken, skewer each hazelnut with a toothpick and quickly dip it into the caramel. 7.2. Place the hazelnuts on parchment paper to drain and cool. If the sugar has the right consistency, it will create long strands. 8. Assembly 8.1. Assemble the cake using an adjustable ring on a serving platter. 8.2. Place the first chocolate layer and soak it with half of the caramel syrup. 8.3. Spread half of the milk cream. 8.4. Add the meringue layer. 8.5. On top of the meringue, add the white chocolate cream and sprinkle with 4 tablespoons of the hazelnut crunch. 8.6. Place the second chocolate layer and soak it with the remaining syrup. 8.7. Remove the ring and cover the cake with a thin layer of milk cream on the sides and top. Press the hazelnut crunch onto the sides to adhere well. 8.8. Decorate the top with rosettes or stripes made from the remaining milk cream and garnish with the caramel-coated hazelnuts. Why I make this recipe often It’s one of those complex yet stable cakes, with a good balance between creams, layers, and crunch. It holds up well in the fridge, has an intense chocolate flavor, and offers different textures. I can prepare it in advance, and it slices beautifully when served without crumbling. Tips and Variations Tips Use the same diameter for all layers for a uniform cake. Make sure all creams are completely cool before using. For a smooth assembly, use an adjustable ring and a spatula. Don’t overdo the syrup; the chocolate layer absorbs it quickly. The meringue layer is more fragile – let it cool completely in the pan. Substitutions Vegetable cream can be replaced with natural liquid cream. The hazelnuts in the meringue can be substituted with walnuts, but the texture and flavor will be different. If you don’t have brown sugar, you can use white sugar for the syrup/crunch, but the taste will be slightly more neutral. Variations You can add a bit of tart jam between the layers for contrast. The crunch can also be made with almonds. If you don’t want to use the burnt sugar decoration, you can simply leave the cream or sprinkle plain crunch on top. Serving Ideas It slices best after a few hours in the fridge. Pairs well with bitter coffee or black tea for balance. The cake holds up well for transport if assembled in shape. Frequently Asked Questions Can I bake the layers in advance? Yes, you can bake them a day ahead. Keep the chocolate layer wrapped in foil and the meringue in a dry, airtight container. How stiff should I whip the milk cream with the whipped cream? Whip the cream separately until it’s firm, then gently fold it into the cooled cream. The final consistency should be fluffy, not rigid. Can I skip the hazelnut crunch? Technically, yes, but the crunch adds texture and a unique flavor. Without it, the cake will be softer and milder. What can I substitute for white chocolate in the cream? If you don’t have white chocolate, you can use a milk chocolate ganache, but the taste and color will be different. Adjust the cream as needed. Can I make the chocolate layer without oil? I do not recommend it. The oil keeps the layer moist. If omitted, the layer will be drier. Nutritional Values Approximately, for one slice out of 14 (depends on slicing): Calories: 500-550 kcal Protein: 8-9 g Carbohydrates: 55-60 g Fat: 28-32 g Sodium: 140-180 mg These values are approximate and may vary based on the type of chocolate, cream, or hazelnuts used. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4 days. Freezing is not recommended. The chocolate layer and cream hold up well, but the hazelnut crunch will soften after a day. It’s best served cold, straight from the fridge. If you want the burnt sugar decoration to stay nice, add it as close to serving time as possible.
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