Chocolate Meringue Cake Cream (Print Version)
# Ingredients:
→ For chocolate meringue cake
01 -
1.5 cups blanched slivered almonds, plus more for garnish
02 -
6 large egg whites, at room temperature
03 -
0.25 tsp salt
04 -
2 cups granulated sugar
05 -
2 tsp almond extract
06 -
8 ounces semi-sweet chocolate bar, melted and cooled, plus more chocolate shaved for garnish
→ For cream cheese whipped cream
07 -
8 ounces cream cheese, softened
08 -
1 cup granulated sugar
09 -
1 tsp vanilla extract
10 -
2 cups heavy whipping cream, chilled
→ For chocolate syrup
11 -
1 cup granulated sugar
12 -
0.25 cup water
13 -
1 cup cocoa powder
14 -
0.125 tsp salt
15 -
1 tsp vanilla extract
16 -
1 pint raspberries, for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spread slivered almonds in a single layer on a baking sheet and bake for about 10 minutes, or until lightly browned. Let cool and chop using a knife or food processor.
02 -
Lower oven temperature to 225°F (107°C). Using a bowl as a template, draw three 8-inch (20 cm) circles on two pieces of parchment paper-lined cookie sheets. Set aside.
03 -
In a large clean bowl with a stand mixer or hand mixer, beat egg whites on medium-high speed until frothy. Add salt and beat until soft peaks form. Gradually add sugar and beat until stiff peaks form.
04 -
Carefully fold in almond extract and chopped almonds. Drizzle in melted chocolate and fold gently to create a marbled effect. Do not fully incorporate the chocolate; streaks should remain.
05 -
Spoon meringue into the prepared 8-inch circles and bake for 2 to 2.5 hours, or until very crisp to the touch. Rotate the pans halfway through baking by flipping them and switching rack positions.
06 -
Once done, turn off the oven, leave the oven door open, and let the meringue layers cool in the oven.
07 -
Beat cream cheese, granulated sugar, and vanilla extract in a large bowl using a stand mixer or hand mixer. Slowly drizzle in chilled heavy whipping cream while beating until stiff peaks form.
08 -
Once meringue layers are cooled, carefully remove them from parchment paper. Place one layer on a serving plate, top with a generous layer of whipped cream, and repeat for the remaining layers, finishing with a final layer of whipped cream.
09 -
Refrigerate assembled cake overnight to allow the flavors to meld.
10 -
In a medium saucepan over low heat, combine sugar, water, cocoa powder, and salt. Whisk continuously while cooking until the mixture is smooth and thickened. Remove from heat and let cool. If the syrup is too thick, whisk in a small amount of water.
11 -
Drizzle the cooled chocolate syrup over the cake and garnish with raspberries, almonds, and chocolate shavings. Serve at room temperature.
# Notes:
01 -
Ensure whipped cream is stiff to help support layers. Refrigerating the cake enhances texture and flavor.