Chocolate and Meringue Cake
I have made this cake a few times, especially when I crave something chocolatey but don't want to complicate things with creams or glazes. It's not a sophisticated cake and can be made with what I usually have at home. The meringue is not dry but softer, and the combination of chocolate, nuts, and raisins seems sufficient to me – it doesn't need anything extra. Each layer is easy to make, nothing complicated about assembling it.
Quick Info
Total time: about 1 hour and 15 minutes (including cooling)
Preparation time: about 30-35 minutes
Baking time: 30 minutes
Servings: 12-15 pieces (from a 25x35 cm tray)
Difficulty: medium
Recipe type: homemade cake, suitable for weekends or days with guests
Ingredients
Dough:
- 130 g soft butter
- 130 g sugar
- 4 egg yolks
- 200 g flour
Filling:
- 200 g chocolate (chunks or coarsely grated)
- 3/4 cup raisins
- 3/4 cup walnuts (pieces)
Meringue:
- 4 egg whites
- 1 pinch of salt
- 130 g sugar
- 100 g flour
Preparation Method
1. Preparing the dough
Put the soft butter in a bowl and mix it with the sugar until creamy. I don't insist too much, just enough so that the large sugar granules are no longer felt. I add the egg yolks one by one and incorporate them with the mixer on low speed. After they are well mixed, I add the sifted flour and mix gently, without kneading too much. The dough comes out quite soft but not runny.
2. Spreading the dough in the tray
I line a 25x35 cm tray with baking paper or grease it with butter if I don't have paper. I spread the dough directly in the tray with the back of a spoon, trying to make it as even as possible.
3. Preparing the raisins and walnuts
I soak the raisins in rum (it can also be water with a bit of rum if I don't have essence). I leave them for about 30 minutes, then drain them well. I chop the walnuts into suitable pieces.
4. Filling
I sprinkle the drained raisins over the dough evenly, then sprinkle the walnuts. On top of everything, I put the chopped or grated chocolate. I don't insist on it being perfectly distributed – during baking, it will settle properly.
5. Meringue
I separate the egg whites from the yolks if I haven't done it already. I put the egg whites in a clean bowl, add a pinch of salt, and beat them with the mixer until they become soft peaks, they don't need to be very stiff. I add the sugar in 2-3 batches and mix a little after each, just enough to dissolve the sugar, but not until the meringue hardens completely. It should be fluid, flowing easily. I add the flour and mix gently with a spatula, so I don't lose too much air. I don't beat too much, just enough so that no flour is visible.
6. Assembly
I pour the meringue over the layer of chocolate, walnuts, and raisins, spreading it gently with a spatula without pressing. It just needs to cover everything; I don't level it perfectly.
7. Baking
I put the tray in the preheated oven at a moderate heat (about 170-180°C if I use a thermostat oven). I leave it for 30 minutes. The meringue should form a thin, slightly golden crust, but not dry completely.
8. Cooling and cutting
After baking, I let the cake cool in the tray. It's easier to cut after it has completely cooled. I portion it with a knife dipped in warm water so it doesn't stick to the meringue.
Why I make the recipe often
I find it easy to make, especially if I have leftover egg yolks from something else. It doesn't require complicated ingredients and cuts nicely. The cake holds up well the next day without getting hard.
Tips and Variations
Tips
- The dough should just come together, not become elastic.
- The raisins must be drained well; otherwise, the moisture will reach the dough.
- The chocolate can be any kind, but the simpler it is, the tastier the cake will be.
- If you don't want overly wet raisins, pat them dry with a paper towel after draining.
- The meringue doesn't need to be completely dried while baking. If it starts to brown too quickly, reduce the temperature.
Substitutions
- Butter can be replaced with margarine, but the texture of the dough will be slightly different.
- Rum can be replaced with diluted rum essence with water or even milk.
- If you don't have walnuts, you can use hazelnuts or just leave the cake with raisins and chocolate.
- The flour in the meringue should not be omitted – otherwise, the top layer won't bind.
Variations
- You can reduce the amount of sugar if you want the cake to be less sweet.
- You can add candied fruits instead of raisins, but they shouldn't be too large.
- You can add a little grated orange peel to the dough if you like the aroma.
Serving Ideas
- I cut it into small squares, especially if I have guests.
- It can be served plain; it doesn't need powdered sugar.
- The cake is good with coffee or as a dessert after a simple meal.
Frequently Asked Questions
1. Does the meringue harden while baking?
No. The meringue remains soft and slightly elastic; it doesn't dry out like in other cakes.
2. What can I replace the raisins with if I don't like them?
You can skip them or use dried cranberries or finely chopped candied fruits.
3. How do I know if the cake is ready in the oven?
The meringue should be slightly browned and not liquid on the surface, and the edges should pull away slightly from the tray.
4. What kind of chocolate is suitable for the filling?
Any simple chocolate (bitter or milk), without fillings or cookies.
5. Can I make the cake without walnuts?
Yes, but it will be simpler in texture, without crunch. It can be made just with chocolate and raisins.
Nutritional Values (estimate)
For one serving (out of 12):
- Calories: about 320 kcal
- Protein: 5-6 g
- Carbohydrates: 38-40 g
- Fats: 16-17 g
Values vary depending on the type of chocolate and how large each serving is. The information is indicative.
Storage and Reheating
It keeps well for 2-3 days at room temperature, covered with foil or in a container with a lid. No need for the fridge, but I don't recommend keeping it longer, as the meringue will become too soft. I don't recommend reheating – it is best served at room temperature. If it lasts longer, it can be kept in the fridge, but the texture will be slightly more moist.
I have made this cake a few times, especially when I crave something chocolatey but don't want to complicate things with creams or glazes. It's not a sophisticated cake and can be made with what I usually have at home. The meringue is not dry but softer, and the combination of chocolate, nuts, and raisins seems sufficient to me – it doesn't need anything extra. Each layer is easy to make, nothing complicated about assembling it.
Quick Info
Total time: about 1 hour and 15 minutes (including cooling)
Preparation time: about 30-35 minutes
Baking time: 30 minutes
Servings: 12-15 pieces (from a 25x35 cm tray)
Difficulty: medium
Recipe type: homemade cake, suitable for weekends or days with guests
Ingredients
Dough:
- 130 g soft butter
- 130 g sugar
- 4 egg yolks
- 200 g flour
Filling:
- 200 g chocolate (chunks or coarsely grated)
- 3/4 cup raisins
- 3/4 cup walnuts (pieces)
Meringue:
- 4 egg whites
- 1 pinch of salt
- 130 g sugar
- 100 g flour
Preparation Method
1. Preparing the dough
Put the soft butter in a bowl and mix it with the sugar until creamy. I don't insist too much, just enough so that the large sugar granules are no longer felt. I add the egg yolks one by one and incorporate them with the mixer on low speed. After they are well mixed, I add the sifted flour and mix gently, without kneading too much. The dough comes out quite soft but not runny.
2. Spreading the dough in the tray
I line a 25x35 cm tray with baking paper or grease it with butter if I don't have paper. I spread the dough directly in the tray with the back of a spoon, trying to make it as even as possible.
3. Preparing the raisins and walnuts
I soak the raisins in rum (it can also be water with a bit of rum if I don't have essence). I leave them for about 30 minutes, then drain them well. I chop the walnuts into suitable pieces.
4. Filling
I sprinkle the drained raisins over the dough evenly, then sprinkle the walnuts. On top of everything, I put the chopped or grated chocolate. I don't insist on it being perfectly distributed – during baking, it will settle properly.
5. Meringue
I separate the egg whites from the yolks if I haven't done it already. I put the egg whites in a clean bowl, add a pinch of salt, and beat them with the mixer until they become soft peaks, they don't need to be very stiff. I add the sugar in 2-3 batches and mix a little after each, just enough to dissolve the sugar, but not until the meringue hardens completely. It should be fluid, flowing easily. I add the flour and mix gently with a spatula, so I don't lose too much air. I don't beat too much, just enough so that no flour is visible.
6. Assembly
I pour the meringue over the layer of chocolate, walnuts, and raisins, spreading it gently with a spatula without pressing. It just needs to cover everything; I don't level it perfectly.
7. Baking
I put the tray in the preheated oven at a moderate heat (about 170-180°C if I use a thermostat oven). I leave it for 30 minutes. The meringue should form a thin, slightly golden crust, but not dry completely.
8. Cooling and cutting
After baking, I let the cake cool in the tray. It's easier to cut after it has completely cooled. I portion it with a knife dipped in warm water so it doesn't stick to the meringue.
Why I make the recipe often
I find it easy to make, especially if I have leftover egg yolks from something else. It doesn't require complicated ingredients and cuts nicely. The cake holds up well the next day without getting hard.
Tips and Variations
Tips
- The dough should just come together, not become elastic.
- The raisins must be drained well; otherwise, the moisture will reach the dough.
- The chocolate can be any kind, but the simpler it is, the tastier the cake will be.
- If you don't want overly wet raisins, pat them dry with a paper towel after draining.
- The meringue doesn't need to be completely dried while baking. If it starts to brown too quickly, reduce the temperature.
Substitutions
- Butter can be replaced with margarine, but the texture of the dough will be slightly different.
- Rum can be replaced with diluted rum essence with water or even milk.
- If you don't have walnuts, you can use hazelnuts or just leave the cake with raisins and chocolate.
- The flour in the meringue should not be omitted – otherwise, the top layer won't bind.
Variations
- You can reduce the amount of sugar if you want the cake to be less sweet.
- You can add candied fruits instead of raisins, but they shouldn't be too large.
- You can add a little grated orange peel to the dough if you like the aroma.
Serving Ideas
- I cut it into small squares, especially if I have guests.
- It can be served plain; it doesn't need powdered sugar.
- The cake is good with coffee or as a dessert after a simple meal.
Frequently Asked Questions
1. Does the meringue harden while baking?
No. The meringue remains soft and slightly elastic; it doesn't dry out like in other cakes.
2. What can I replace the raisins with if I don't like them?
You can skip them or use dried cranberries or finely chopped candied fruits.
3. How do I know if the cake is ready in the oven?
The meringue should be slightly browned and not liquid on the surface, and the edges should pull away slightly from the tray.
4. What kind of chocolate is suitable for the filling?
Any simple chocolate (bitter or milk), without fillings or cookies.
5. Can I make the cake without walnuts?
Yes, but it will be simpler in texture, without crunch. It can be made just with chocolate and raisins.
Nutritional Values (estimate)
For one serving (out of 12):
- Calories: about 320 kcal
- Protein: 5-6 g
- Carbohydrates: 38-40 g
- Fats: 16-17 g
Values vary depending on the type of chocolate and how large each serving is. The information is indicative.
Storage and Reheating
It keeps well for 2-3 days at room temperature, covered with foil or in a container with a lid. No need for the fridge, but I don't recommend keeping it longer, as the meringue will become too soft. I don't recommend reheating – it is best served at room temperature. If it lasts longer, it can be kept in the fridge, but the texture will be slightly more moist.