INGREDIENTS
- Flatten a 24 cm mould
- For the moist cake base:
- – 240 g of chocolate
- – Semi-bitter protection
- – 180 g of butter
- – 2 eggs
- – 4 yolks
- – 90 g of brown sugar
- – 1 tsp vanilla extract
- – 50 g of flour
- – ½ tsp baking powder
- – 40 g of almond flour
- For the chocolate meringue:
- – 4 egg whites
- – 220 g of sugar
- – 1 tsp white vinegar
- – 3 tsp cornstarch
- – 25 g of bitter cacao
- To finish:
- Bitter cocoa, to sprinkle
We now have the perfect dessert for you: A chocolate meringue cake, with a moist base and extremely wealthy chocolate meringue. I adopted the step-by-step beneath
PROCEDURE:
Pie base:
1. Soften the chocolate with the butter in a bain-marie, stirring every now and then, till it’s a homogeneous preparation. Let it come to room temperature.
2. Beat the eggs, yolks, brown sugar and vanilla till mixed. Add the melted chocolate and butter.
3. Sift the flour, baking powder and blend with the almond flour.
4. Combine to the earlier preparation.
5. Place the combination within the mould, beforehand lined the bottom with parchment paper, and buttered and floured.
6. Cook dinner within the preheated oven, at 160 °C, for 35 minutes.
For the chocolate meringue:
1. Beat the egg whites at medium velocity and, as soon as they start to foam, add the sugar slowly and within the type of a rain. Improve the velocity of the machine, add the vinegar and beat for one minute.
2. Flip off the gadget and with a hand mixer, add the sifted starch and cocoa with smooth, enveloping actions.
3. Take away the cake from the oven and prepare the meringue on it, smoothing the floor. Improve the oven to 180°C and prepare dinner for an extra 25 minutes.
4. Take away from the oven and let sit for not less than two hours.
5. To unmold, run a pointy knife alongside the sting. Sprinkle with bitter cocoa and serve.
