Chocolate cake with meringue and milk cream
Chocolate Cake with Meringue and Milk Cream This chocolate cake with meringue and milk cream is a true symphony of flavors and textures, perfect for special occasions or simply to treat your loved ones. Combining the moist chocolate sponge with the crispy meringue and smooth cream, each slice becomes an explosion of tastes. Let’s embark on this delicious recipe, step by step, to achieve a perfect result! Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Servings: 12 Ingredients For the chocolate sponge: - 250 g dark chocolate - 60 g butter - 40 g sunflower oil - 100 ml plant-based cream - 4 eggs - 100 g sugar - 150 g flour - 1 packet baking powder - A pinch of salt For the meringue layer: - 3 egg whites - 70 g ground hazelnuts - 1 teaspoon cornstarch - 70 g sugar For the milk cream: - 1 kg milk - 250 g sugar - 125 g flour - 25 g cornstarch - 250 ml liquid cream For the white chocolate cream: - 200 g quality white chocolate - 150 ml liquid cream For the caramel syrup: - 7 tablespoons brown sugar - 260 ml water For the hazelnut crunch: - 200 g roasted hazelnuts - 130 g brown sugar - 30 ml warm water For decoration: - 10-12 hazelnuts - 150 g sugar Step by Step 1. Preparing the chocolate sponge We start with the chocolate sponge, which will provide a rich and moist base. In a small saucepan, add the dark chocolate, butter, oil, and cream. Place over low heat and stir constantly until everything is melted and combined. Allow to cool slightly. In a separate bowl, beat the egg yolks with the sugar, then pour in the cooled chocolate mixture and mix well. Incorporate the flour mixed with baking powder and a pinch of salt. In another bowl, beat the egg whites until frothy, then gradually fold them into the chocolate mixture, gently mixing with a spatula. This step is crucial to keep the air in the mixture, which will make the sponge fluffier. Grease and flour a 24 cm round cake pan, pour in the chocolate mixture, and bake in a preheated oven at 200°C for 30 minutes. After baking, remove the sponge and let it cool on a wire rack. 2. Preparing the meringue layer While the chocolate sponge cools, we move on to the meringue. Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you achieve a firm meringue. Carefully fold in the cornstarch and ground hazelnuts using a spatula. Pour the meringue into a 24 cm pan lined with parchment paper and greased with butter. Bake at low heat in the preheated oven for 30-40 minutes, until the meringue is lightly golden and crispy. Allow to cool. 3. Milk cream For the milk cream, mix the sugar, flour, and cornstarch in a saucepan. Gradually pour in the milk, whisking constantly to avoid lumps. Place over low heat and stir continuously until the cream thickens, about 4-5 minutes. Allow to cool, then fold in the whipped cream to achieve an airy texture. 4. White chocolate cream In a saucepan, melt the white chocolate together with the cream. Stir continuously until you have a smooth mixture. Allow to cool, then beat with a mixer until it becomes a firm cream. This cream adds a delicious contrast to our cake. 5. Caramel syrup For the caramel syrup, place the sugar in a saucepan over low heat and stir until it melts. Add the hot water and stir until the sugar is completely dissolved. Let it boil for a few minutes until you achieve a syrupy consistency. 6. Hazelnut crunch Crush the hazelnuts with a pestle, obtaining both large and small pieces. In a non-stick skillet, add the hazelnuts along with the sugar and water. Stir over low heat until the sugar caramelizes. Allow to cool on a tray. 7. Decoration For decoration, melt the sugar and let it cool slightly. Insert the hazelnuts onto toothpicks and dip them in the burnt sugar. Place them on a tray to cool. These glazed hazelnuts add an elegant touch to the cake. 8. Assembly Now, let’s assemble the cake! Place the first layer of chocolate sponge on a serving plate. Drizzle with half of the caramel syrup, then add half of the milk cream. Place the meringue layer on top, followed by the white chocolate cream, sprinkling 4 tablespoons of the hazelnut crunch. Place the second layer of chocolate sponge, repeating the soaking and cream addition process. Finally, remove the ring from the pan and cover the cake with a thin layer of milk cream. Arrange the hazelnut crunch around the edges and decorate with rosettes of the remaining cream and glazed hazelnuts. Chef’s tip For an even more intense flavor, try adding a splash of vanilla extract to the milk cream or meringue. You can also replace the hazelnuts with walnuts or almonds, depending on your personal preferences. Nutritional benefits This cake may seem indulgent, but dark chocolate contains antioxidants that can benefit cardiovascular health. Additionally, hazelnuts provide a good source of healthy fats and protein. Frequently asked questions 1. Can I substitute dark chocolate with milk chocolate? Yes, but the cake will be sweeter and less intense in flavor. 2. How can I keep the cake fresh? Cover it with plastic wrap or store it in a box in the fridge to maintain its moisture. 3. Can I make the cake a day in advance? Absolutely! The cake keeps well and even becomes more delicious as the flavors meld. Ideal pairings This decadent cake pairs perfectly with a glass of red wine or a cup of espresso. Additionally, vanilla ice cream or a fresh fruit sauce can add a pleasant contrast. Now that you have all the necessary information, all that’s left is to get cooking! Enjoy every step and savor the moment when you share this masterpiece with your loved ones. Every recipe has a story, and this one is yours!
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