chocolate meringue cake

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chocolate meringue cake

chocolate meringue cake




Ingredients chocolate meringue cake
Number of persons
-
6
+

200 g of chocolate

125 g soft or semi-salted butter

60 g caster sugar

4 egg yolks

30 cl milk

1 teaspoon cornstarch
For the meringue:

100 g caster sugar

4 egg whites




Preparation chocolate meringue cake
Total time: 1h50
Preparation time: 50 min
Cooking time: 1 h
Melt the chocolate over very low heat with the diced butter.
Dilute the cornflour in 2 tablespoons of cold milk.
Separately, make a custard: whip the egg yolks with the sugar until you get a light yellow ointment. Add the milk with the cornflour and the rest of the milk.
Heat over a low heat (it's quite long) and remove from the heat when it starts to thicken (thanks to the cornflour).
-> Be careful, it must not boil. If it boils, there will be some small lumps: then put it in the blender.
Pour the custard into the chocolate-butter mixture and stir until completely cooled.
For the meringue: preheat the oven to 120°C (thermostat 4).
Beat your egg whites with an electric mixer.
When the whites are stiff and denser, add the 100 g of sugar in small quantities while continuing to beat.
Check that the sugar is well dissolved. Stop beating when the meringue is very smooth and dense.
Arrange the meringue on a silicone cloth or baking paper, giving it a flat shape, like a large cake about 2 cm thick (this is the most suitable shape for this cake).
Bake for 1 hour until a lightly golden meringue is obtained.
When the meringue and the chocolate mixture have cooled: take a dish with fairly high edges.
Place pieces of meringue in the dish to cover the bottom and sides.
Put some of the chocolate mixture on top of the meringue at the bottom of the dish. Arrange one or more pieces of meringue to cover the chocolate.
--> Press down well so that the chocolate overflows (so that the chocolate layers are not too thick).
And so on: alternate layers of meringue and chocolate... Finish with the meringue.
Arrange the cake in the refrigerator, taking care to place a heavy weight on top.
Leave in the fridge as long as possible (a whole afternoon or overnight).
To unmould it, place the dish in warm water or cut the slices directly into the dish (but the presentation may be less attractive).

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