Delicious cake recipe with chocolate glaze and meringue
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Welcome to the world of desserts! Most of us have a favorite cake that reminds us of joyful moments, gatherings with loved ones, or perhaps childhood. This chocolate-glazed cake with meringue is just what you need to bring a smile to the faces of your loved ones. It is a refined dessert, with a fluffy base, a fine cream, and a glaze that delights with its texture. I will provide you with all the details to achieve a perfect result, as well as some tips and tricks to make this recipe a guaranteed success.
Necessary ingredients
For the base:
- 6 eggs
- 150 g sugar
- 3 tablespoons cocoa
- 100 g flour
- 3 tablespoons sparkling water
- 1 packet baking powder
- rum essence
For the cream:
- 5 egg yolks
- 4 packets vanilla sugar
- 2 tablespoons flour or cornstarch
- 250 ml milk
- 1 package (about 200 g) butter
- 100 g sugar
For the white glaze:
- 5 egg whites
- 10 heaping tablespoons sugar
- 1 teaspoon lemon juice
- a pinch of salt
For the chocolate glaze:
- 50 g sugar
- 2 tablespoons cocoa
- 2 tablespoons water
- 50 g butter or margarine
- rum essence
Step by step to success
1. Preparing the bases
Start by preheating the oven to 180°C. Make sure you have prepared a large baking tray lined with parchment paper. This is an essential step to prevent the cake from sticking.
In a large bowl, separate the egg yolks from the whites. Beat the yolks together with the sugar until the mixture becomes creamy and light in color. Add cocoa, flour, baking powder, and sparkling water, mixing gently to avoid lumps. It is important that the sparkling water is cold for a fluffier texture.
In another bowl, beat the egg whites until stiff. Gently fold the beaten egg whites into the yolk mixture using a spatula, making delicate movements from top to bottom. This step will ensure an airy cake.
Pour the mixture into the prepared tray and level the surface with a spatula. Bake in the oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the base to cool completely before adding the cream.
2. Preparing the cream
In another bowl, mix the yolks with the flour, vanilla sugar, and milk. Place the mixture over a double boiler and stir constantly with a whisk. This technique will prevent lumps from forming and will provide a fine texture. Continue stirring until the cream becomes thick and starts to thicken. It is crucial to let it cool, stirring occasionally to avoid a skin forming.
Once the cream has cooled, beat the butter with the sugar until fluffy. Add a tablespoon of the cooled cream at a time, mixing well until you achieve a homogeneous and airy mixture. Spread the cream evenly over the cooled base.
3. The white glaze
In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you obtain a stiff meringue. Add the lemon juice to stabilize the meringue.
Transfer the bowl with the meringue over a double boiler and continue to beat for about 5-10 minutes, until the mixture becomes shiny and firm. Spread the meringue over the cream on the cake, ensuring it is evenly distributed.
4. The chocolate glaze
In another bowl, combine the sugar, cocoa, water, and butter/margarine. Place the mixture over a double boiler and stir until homogeneous. Once the glaze is ready, let it cool slightly, then pour it over the meringue, creating a decorative effect.
5. Serving and variations
Allow the cake to cool completely, then cut into squares and serve with a cup of tea or coffee. This cake pairs wonderfully with a vanilla sauce or simple ice cream, which will perfectly contrast its texture.
Useful tips
- You can experiment with flavors: instead of rum essence, you can use vanilla or orange essence.
- If you want to enrich the cream, add a bit of cocoa for a chocolate cream or some pieces of candied fruit.
- Make sure all ingredients are at room temperature before starting, to facilitate better homogenization.
Nutritional benefits
This dessert offers a good dose of protein from the eggs and butter, and cocoa is rich in antioxidants. However, considering the sugar and fat content, it is recommended to consume it in moderation, especially for those who are following a balanced diet.
Frequently asked questions
1. Can I use other types of flour?
Yes, you can try whole wheat flour, but the texture will be different.
2. How can I store the cake?
Keep the cake in an airtight container in the fridge. It can be consumed even after a few days, but it is best in the first 2-3 days.
3. Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended to do so without the glaze. The glaze may not hold up well to freezing.
4. What can I use instead of butter?
You can use margarine or a vegetable butter for a healthier option.
Now that you have all the details to prepare this delicious cake, all that is left is to get to work. Let your imagination soar and add a personal touch to your recipe! Happy cooking!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Welcome to the world of desserts! Most of us have a favorite cake that reminds us of joyful moments, gatherings with loved ones, or perhaps childhood. This chocolate-glazed cake with meringue is just what you need to bring a smile to the faces of your loved ones. It is a refined dessert, with a fluffy base, a fine cream, and a glaze that delights with its texture. I will provide you with all the details to achieve a perfect result, as well as some tips and tricks to make this recipe a guaranteed success.
Necessary ingredients
For the base:
- 6 eggs
- 150 g sugar
- 3 tablespoons cocoa
- 100 g flour
- 3 tablespoons sparkling water
- 1 packet baking powder
- rum essence
For the cream:
- 5 egg yolks
- 4 packets vanilla sugar
- 2 tablespoons flour or cornstarch
- 250 ml milk
- 1 package (about 200 g) butter
- 100 g sugar
For the white glaze:
- 5 egg whites
- 10 heaping tablespoons sugar
- 1 teaspoon lemon juice
- a pinch of salt
For the chocolate glaze:
- 50 g sugar
- 2 tablespoons cocoa
- 2 tablespoons water
- 50 g butter or margarine
- rum essence
Step by step to success
1. Preparing the bases
Start by preheating the oven to 180°C. Make sure you have prepared a large baking tray lined with parchment paper. This is an essential step to prevent the cake from sticking.
In a large bowl, separate the egg yolks from the whites. Beat the yolks together with the sugar until the mixture becomes creamy and light in color. Add cocoa, flour, baking powder, and sparkling water, mixing gently to avoid lumps. It is important that the sparkling water is cold for a fluffier texture.
In another bowl, beat the egg whites until stiff. Gently fold the beaten egg whites into the yolk mixture using a spatula, making delicate movements from top to bottom. This step will ensure an airy cake.
Pour the mixture into the prepared tray and level the surface with a spatula. Bake in the oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the base to cool completely before adding the cream.
2. Preparing the cream
In another bowl, mix the yolks with the flour, vanilla sugar, and milk. Place the mixture over a double boiler and stir constantly with a whisk. This technique will prevent lumps from forming and will provide a fine texture. Continue stirring until the cream becomes thick and starts to thicken. It is crucial to let it cool, stirring occasionally to avoid a skin forming.
Once the cream has cooled, beat the butter with the sugar until fluffy. Add a tablespoon of the cooled cream at a time, mixing well until you achieve a homogeneous and airy mixture. Spread the cream evenly over the cooled base.
3. The white glaze
In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you obtain a stiff meringue. Add the lemon juice to stabilize the meringue.
Transfer the bowl with the meringue over a double boiler and continue to beat for about 5-10 minutes, until the mixture becomes shiny and firm. Spread the meringue over the cream on the cake, ensuring it is evenly distributed.
4. The chocolate glaze
In another bowl, combine the sugar, cocoa, water, and butter/margarine. Place the mixture over a double boiler and stir until homogeneous. Once the glaze is ready, let it cool slightly, then pour it over the meringue, creating a decorative effect.
5. Serving and variations
Allow the cake to cool completely, then cut into squares and serve with a cup of tea or coffee. This cake pairs wonderfully with a vanilla sauce or simple ice cream, which will perfectly contrast its texture.
Useful tips
- You can experiment with flavors: instead of rum essence, you can use vanilla or orange essence.
- If you want to enrich the cream, add a bit of cocoa for a chocolate cream or some pieces of candied fruit.
- Make sure all ingredients are at room temperature before starting, to facilitate better homogenization.
Nutritional benefits
This dessert offers a good dose of protein from the eggs and butter, and cocoa is rich in antioxidants. However, considering the sugar and fat content, it is recommended to consume it in moderation, especially for those who are following a balanced diet.
Frequently asked questions
1. Can I use other types of flour?
Yes, you can try whole wheat flour, but the texture will be different.
2. How can I store the cake?
Keep the cake in an airtight container in the fridge. It can be consumed even after a few days, but it is best in the first 2-3 days.
3. Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended to do so without the glaze. The glaze may not hold up well to freezing.
4. What can I use instead of butter?
You can use margarine or a vegetable butter for a healthier option.
Now that you have all the details to prepare this delicious cake, all that is left is to get to work. Let your imagination soar and add a personal touch to your recipe! Happy cooking!
Ingredients
Base: 6 eggs, 150g sugar, 3 tablespoons cocoa, 100g flour, 3 tablespoons sparkling water, a pinch of baking powder, rum essence. Cream: 5 egg yolks, 4 packets of vanilla sugar, 2 tablespoons flour or starch, 250ml milk, 1 packet of butter, 100g sugar. White glaze: 5 egg whites, 10 full tablespoons of sugar, 1 teaspoon lemon juice, a pinch of salt. Chocolate glaze: 50g sugar, 2 tablespoons cocoa, 2 tablespoons water, 50g butter or margarine, rum essence.