Meringue cake with chocolate cream

Delicious meringue and chocolate cream cake recipe

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10 servings

This meringue and chocolate cream cake recipe is not just a delight, but also a centerpiece for any festive table or on an ordinary day when you want to treat yourself. The light and fluffy meringue, combined with the decadent chocolate cream, will delight your taste buds and bring a smile to the faces of your loved ones.

Necessary ingredients:

For the meringue:
- 5 egg whites
- 150 g powdered sugar
- 1 pinch of salt
- 1 tablespoon flour
- 100 g ground nuts

For the chocolate cream:
- 250 ml milk
- 100 g whipped cream
- 100 g sugar
- 1 tablespoon cornstarch
- 200 g chocolate (preferably dark for an intense flavor)

For decoration:
- 100 g chocolate (for glazing)
- 50 ml whipped cream
- Ground nuts
- Nuts (optional, for added texture)

Preparation steps:

1. Preparing the meringue: In a clean bowl, add the egg whites and a pinch of salt. Whip at high speed until the egg whites double in volume and become frothy. It is essential that the bowl is completely clean and that the egg whites contain no yolks; otherwise, they will not whip properly.

2. Adding the sugar: Continue whipping and gradually add the powdered sugar, one tablespoon at a time. Keep whipping until the meringue becomes shiny and firm. Test the consistency by turning the bowl upside down; if the meringue does not move, you have achieved the perfect consistency.

3. Incorporating dry ingredients: Sift the flour and ground nuts over the meringue. Gently fold them in using a spatula, with an up-and-down motion, to avoid losing air from the meringue.

4. Baking the meringue: Preheat the oven to 160°C. Line a baking tray with parchment paper. Pour the meringue mixture into the tray, leveling it evenly. Bake for 20-25 minutes or until the meringue passes the toothpick test (the toothpick should come out clean). Once baked, let the meringue cool completely in the tray.

5. Preparing the chocolate cream: In a saucepan, combine the milk and sugar. Heat over medium heat, and when it starts to boil, add the cornstarch dissolved in a little milk. Stir continuously until the cream thickens like pudding. Cover with plastic wrap and let cool.

6. Melting the chocolate: In another saucepan, add the whipped cream and broken chocolate pieces. Heat on low and stir constantly until the chocolate is completely melted. Let it cool slightly, then combine with the cooled milk cream.

7. Assembling the cake: In the tray where you baked the meringue, place a layer of plastic wrap. Place the first layer of meringue, followed by a generous layer of chocolate cream. Add the second layer of meringue on top and refrigerate for 30 minutes.

8. Preparing the glaze: Melt the chocolate together with the whipped cream, mixing well. Pour the chocolate glaze over the cake, leveling it evenly. Decorate with ground nuts and nuts if desired.

9. Serving: Allow the cake to cool well before cutting it into servings. It is delicious served with a glass of cold milk or a strong espresso, which will contrast perfectly with the sweet and creamy texture.

Practical tips:
- Choose a high-quality chocolate for the chocolate cream, as this will significantly influence the final taste of the cake.
- If you prefer a more intense flavor, you can add a few drops of vanilla essence to the chocolate cream or the meringue.
- For a crunchy note, you can add roasted nuts to the cream, giving it an interesting texture.
- Make sure all ingredients are at room temperature before you start preparing; this will help with better homogenization.

Nutritional benefits:
This cake contains protein from the egg whites and antioxidants from the chocolate, providing a dose of energy due to the sugar. Consumed in moderation, it is a delicious choice for a snack or dessert.

Frequently asked questions:
- *Can I use brown sugar instead of powdered sugar?* I do not recommend it, as powdered sugar melts more easily, providing a finer texture to the meringue.
- *How can I tell if the meringue is ready?* The meringue is ready when it is shiny, firm, and forms stable peaks.
- *Can I use another nut instead of ground nuts?* Absolutely! Ground almonds or pistachios are excellent alternatives that will add a different flavor.

This meringue and chocolate cream cake is not just a dessert, but a culinary experience that will delight your senses. Once you prepare it, you will want to share it with all your loved ones. Feel free to put your personal touch on the recipe and enjoy every step of cooking!