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This chocolate meringue cake transforms simple ingredients into an elegant dessert that will impress even your most discerning guests. The combination of crisp chocolate meringue layers with silky cream cheese whipped cream creates a textural masterpiece that happens to be naturally gluten free.
I first made this cake for my sisters birthday when she was diagnosed with celiac disease. The look on her face when she realized she could enjoy the entire dessert without worry was worth every minute of preparation.
Ingredients
- Blanched slivered almonds: Provide structure and nutty flavor to the meringue base toast them well for maximum flavor
- Egg whites: Are the foundation of the meringue ensure they are at room temperature for best volume
- Granulated sugar: Stabilizes the meringue and provides necessary sweetness
- Almond extract: Enhances the nuttiness of the toasted almonds
- Semisweet chocolate: Creates beautiful marbling throughout the meringue layers look for high quality bars
- Cream cheese: Adds tanginess to the whipped cream filling use full fat for best results
- Heavy whipping cream: Should be very cold for the best whipping results
- Cocoa powder: Creates a rich chocolate syrup Dutch processed gives a deeper flavor
- Fresh raspberries: Cut through the richness with bright acidity choose plump berries without moisture
Step-by-Step Instructions
- Toast The Almonds:
- Spread slivered almonds on a baking sheet in a 350°F oven for approximately 10 minutes until they turn golden brown and become fragrant. This critical step develops their flavor and adds a wonderful nuttiness to the meringue. Allow them to cool completely before chopping either by hand for more texture or in a food processor for a finer consistency.
- Prepare The Meringue:
- Beat room temperature egg whites until frothy then add salt and continue beating until soft peaks form. Gradually add sugar and continue beating until the meringue becomes glossy and forms stiff peaks that stand up straight when the beater is lifted. The meringue should be thick and luxurious at this point a sign that it will hold its shape during baking.
- Create The Chocolate Meringue:
- Gently fold in the almond extract and toasted chopped almonds using a large spatula with a careful down and over motion to maintain the air in the meringue. Then drizzle in melted and cooled chocolate creating a marbled effect throughout the mixture. The key is partial incorporation leaving beautiful chocolate streaks throughout the white meringue.
- Bake The Meringue Layers:
- Spoon the meringue mixture onto parchment paper within your traced circles creating three equal layers. Bake in a low 225°F oven for 2 to 2½ hours rotating halfway through until the meringues feel completely dry and crisp to the touch. Allow them to cool gradually in the turned off oven with the door slightly open this prevents cracking from sudden temperature changes.
- Prepare The Cream Filling:
- Beat cream cheese sugar and vanilla until completely smooth with no lumps. Slowly drizzle in the cold heavy cream while beating and continue until the mixture thickens to stiff peaks. This cream cheese whipped cream provides structure and holds the layers together while adding a tangy complement to the sweet meringue.
- Assemble And Rest The Cake:
- Place one meringue layer on a serving plate and generously spread with the cream cheese whipped cream. Repeat with remaining layers finishing with cream on top. The cream will slightly soften the meringue layers as the cake rests in the refrigerator overnight creating a perfect texture contrast between crisp and soft.
- Finish With Chocolate Syrup:
- Combine sugar water cocoa powder and salt in a saucepan over low heat whisking constantly until smooth and slightly thickened. Allow to cool before drizzling over the cake. The homemade chocolate syrup adds both visual appeal and another layer of rich chocolate flavor.
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The almond and chocolate combination in the meringue reminds me of my grandmother's favorite chocolate bar. She would have loved how the crisp meringue softens slightly after resting creating an almost cake like texture while still maintaining that distinctive meringue chewiness.
Make Ahead Magic
This cake actually improves with time in the refrigerator. The meringue layers slightly soften as they absorb moisture from the cream filling creating a perfect texture that's easier to slice. You can prepare the entire cake up to two days before serving just add the chocolate syrup and fresh garnishes right before presenting.
Meringue Troubleshooting
Humidity is the enemy of perfect meringues. On particularly humid days allow extra baking time to ensure the meringues dry completely. If your kitchen is humid consider running a dehumidifier while preparing the meringue. Absolutely ensure your mixing bowl and beaters are completely free of any grease or egg yolk as even the tiniest amount will prevent proper whipping.
Serving Suggestions
For the most delightful texture allow the cake to come to room temperature for about 30 minutes before serving. The contrast between the slightly chewy meringue and silky cream is at its best when not ice cold. Consider serving with additional fresh berries on the side or even a small scoop of raspberry sorbet for a restaurant quality presentation.
Storage Solutions
The assembled cake will keep well in the refrigerator for up to three days though the meringue will continue to soften over time. The chocolate syrup can be made up to a week ahead and stored in an airtight container in the refrigerator just warm slightly and stir before using if it becomes too thick.
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Frequently Asked Questions
- → Can I make the cake ahead of time?
Yes, the meringue layers and chocolate syrup can be prepared in advance. Assemble the cake a day before serving for best results.
- → How do I ensure my meringue layers are crisp?
Bake the meringue at a low temperature for a longer time, and let it cool in the oven with the door ajar to dry thoroughly.
- → What can I use as a garnish?
Garnish with fresh raspberries, slivered almonds, chocolate shavings, or even a dusting of cocoa powder for extra flair.
- → Can I substitute the cream cheese whipped cream?
Yes, you can use traditional whipped cream or mascarpone-based cream as an alternative frosting.
- → Is this dessert gluten-free?
Yes, this dessert is naturally gluten-free due to the use of almond-based meringue layers.