Meringue cake with chocolate cream

Meringue Cake with Chocolate Cream – A Delightful Treat

Who doesn't love a decadent cake with rich textures and enticing aromas? Today, I will share with you the recipe for a meringue cake with chocolate cream, a perfect combination of the sweetness of meringue, the smoothness of chocolate cream, and the moisture of soaked layers. This recipe is ideal for special occasions, but also for turning an ordinary day into a memorable one. Let's get started!

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10 servings

Ingredients:

*For the base:*
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of oil
- 3 tablespoons of brewed coffee (preferably espresso)

*For the meringue layers (3 layers):*
- 9 egg whites
- 300 g powdered sugar
- 300 g ground nuts (or finely chopped nuts)

*For the cream:*
- 150 g powdered sugar
- 9 egg yolks
- 300 g butter (at room temperature)
- 2 tablespoons cocoa powder
- 2 tablespoons rum (or rum essence)

*For the syrup:*
- 200 ml water
- 50 g sugar
- Rum essence (to taste)

*For decoration:*
- 500 ml whipped cream
- 50 g chocolate (for garnish)

Recipe Story:

The meringue cake with chocolate cream is a classic recipe, loved by many for its airy texture and intense chocolate flavor. It is said that meringue was popularized by the ancient French, but it has evolved into many variations around the world. This recipe combines the tradition of meringue with a decadent cream, offering an unforgettable culinary experience.

Step by Step:

1. Preparing the Base:
- Start by separating the egg whites from the yolks. Beat the egg whites with a mixer on high speed until frothy.
- Gradually add the sugar, continuing to mix until a shiny and firm meringue forms. It is important that the sugar is completely dissolved, so you can check with your finger if you no longer feel any crystals.
- Gently fold in the yolks, oil, and brewed coffee using a spatula. Then add the flour and mix gently to avoid losing air from the mixture.
- Line a baking tray with parchment paper and pour in the base mixture. Bake at a medium temperature (about 180°C) for 20-25 minutes or until the base is well browned and passes the toothpick test.

2. Preparing the Meringue Layers:
- Use the same technique as for the base: beat the egg whites until frothy, then add the powdered sugar and ground nuts.
- Spread the resulting meringue onto a baking tray lined with parchment paper, forming circles the size of the shape in which you baked the base.
- Bake the meringue layers at a low temperature (about 120°C) for 1 hour, leaving the oven door slightly ajar to prevent condensation.

3. Preparing the Cream:
- In a double boiler, beat the egg yolks with the powdered sugar until you get a thick, light-colored cream. This process may take about 10-15 minutes.
- Let the cream cool, then incorporate the butter cut into cubes, cocoa, and rum, mixing well until you achieve a homogeneous consistency.

4. Preparing the Syrup:
- Boil the water with the sugar until completely dissolved. Add rum essence to taste and let it cool.

5. Assembling the Cake:
- Once all components are ready, cut the base into two parts. Soak each layer with the prepared syrup.
- Apply a layer of whipped cream on the first base, add a meringue layer, followed by a layer of cream. Continue to alternate layers until all meringue sheets and cream are used.
- The last layer will be a meringue sheet covered with a layer of cream and whipped cream on top.

6. Decorating:
- Use additional whipped cream to decorate the cake, adding grated chocolate or chocolate rings on top for an elegant look.

Practical Tips:
- Make sure all ingredients are at room temperature for a uniform consistency.
- You can replace the nuts with almonds or hazelnuts to diversify the flavors.
- The cake can be stored in the fridge for 2-3 days, but it is best enjoyed fresh.

Frequently Asked Questions:
- Can I use dark chocolate instead of cocoa? Yes, you can use melted chocolate, adjusting the amount of sugar.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and use cocoa with a higher cocoa content.

Recommended Pairings:
- This cake pairs perfectly with a fruit tea or a strong espresso, balancing the sweetness of the meringue and cream.
- A scoop of vanilla ice cream serves as an ideal accompaniment, bringing a contrast of temperatures and textures.

Now that you have all the necessary information, you are ready to create a meringue cake with chocolate cream that will impress anyone who tastes it. Don't hesitate to experiment and add your personal touch to the recipe. Enjoy!