Cocoa Cake

Cocoa and Meringue Cake - An Unforgettable Delight

Who doesn't love a soft, fluffy cocoa cake topped with a crispy meringue? This cocoa cake recipe is perfect for any occasion, whether it's an anniversary, a gathering with friends, or simply a family weekend evening. With a mix of textures and flavors, this cake will surely become one of your favorites. Let's see how you can prepare it step by step!

Total preparation time: 1 hour and 20 minutes
Preparation time: 40 minutes
Baking time: 30-40 minutes
Number of servings: 12

Ingredients

For the base:
- 6 large eggs
- 4 tablespoons powdered sugar
- 3 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 2 packets vanilla sugar

For the meringue:
- 6 egg whites
- 10 tablespoons sugar
- 1 teaspoon lemon juice

For the cream:
- 6 egg yolks
- 6 tablespoons sugar
- 6 tablespoons powdered sugar
- 3 tablespoons cocoa
- 300 g margarine
- 100 g ground walnuts

For the syrup:
- 200 ml water
- 9 tablespoons sugar
- 1 lemon essence

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are beaten until firm, so make sure there are no traces of yolk left in them.

2. Beating the egg whites: Use a mixer to beat the egg whites until frothy, gradually adding the powdered sugar. Continue mixing until you achieve a shiny and firm foam.

3. Incorporating the yolks: Add the yolks one at a time, gently folding with a spatula. It is important not to deflate the egg whites!

4. Adding the dry ingredients: In another bowl, sift the flour, cocoa, baking powder, and vanilla sugar. Gently fold this mixture into the egg mixture, using up-and-down motions.

5. Baking: Preheat the oven to 180°C. Grease a baking pan with oil and dust it with flour. Pour the mixture into the pan and bake for 30-40 minutes. Check with a toothpick if the base is baked. If the toothpick comes out clean, the base is ready!

Preparing the meringue

1. Beating the egg whites: In a clean bowl, beat the egg whites together with the sugar and lemon juice until you achieve a firm and shiny meringue.

2. Adding the meringue: When the base is halfway baked, add the meringue on top. Put the pan back in the oven and leave it until the meringue turns golden and crispy on the outside.

Preparing the syrup

1. Boiling the syrup: In a saucepan, add the water and sugar. Boil the mixture until the sugar completely dissolves and the syrup starts to thicken. Let it cool before using.

Preparing the cream

1. Cream over a double boiler: In a bowl, mix the yolks with the sugar, powdered sugar, and cocoa. Place the bowl over a double boiler, stirring continuously until the cream thickens.

2. Adding the margarine: Once the cream has thickened, remove the bowl from heat and incorporate the margarine, stirring until it completely melts.

Assembling the cake

1. Dividing the base: After the base has cooled, cut it in half. Soak each half with the prepared syrup.

2. Assembling the cake: Place the first half with the meringue side up, followed by a layer of cream. Cover with the other half of the base, with the meringue side down. Finish with a thin layer of cream and sprinkle ground walnuts on top.

Tips and Variations

- Cooking tricks: Make sure all ingredients are at room temperature before starting, to achieve a smooth mixture.
- Variations: You can replace walnuts with almonds or hazelnuts, depending on your preferences. Additionally, a splash of rum essence can add an interesting note.
- Serving: This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel on top. A cup of coffee or fragrant tea would perfectly complement the dessert!

Nutritional benefits

This cocoa cake is rich in protein due to the eggs and contains antioxidants from cocoa. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet. By making it at home, you can control the ingredients and reduce the amount of sugar to your liking.

Frequently asked questions

1. Can butter be used instead of margarine?
Yes, you can use butter for a richer flavor, but it will slightly change the consistency of the cream.

2. How long can the cake be stored?
The cake can be kept in the refrigerator for 3-4 days, although it is best consumed fresh.

3. Can I use unsweetened cocoa?
Yes, but it is recommended to reduce the amount of sugar in the recipe to compensate.

In conclusion, this cocoa and meringue cake is not only a simple recipe but also an opportunity to bring a touch of joy into your life and that of your loved ones. So put on your apron, gather your ingredients, and enjoy every step of this creative process. Bon appétit!