Chocolate and lemon cream meringue cake

Delicious Chocolate and Lemon Cream Brownies from Egg Whites

Total preparation time: 1 hour and 30 minutes
Baking time: 35-40 minutes
Number of servings: 12-16

When it comes to desserts, brownies hold a prominent place in the hearts of many of us. They are a moist, rich chocolate treat that can be customized in countless ways. Today, I will teach you how to make egg white chocolate brownies enriched with a lemon cream that brings a touch of freshness and a pleasant contrast of flavors.

A Short Story about Brownies

Brownies, a simple yet extremely popular dessert, have a fascinating history. Its origins are lost in the mists of time, but recipes have evolved over the years, adapting to available tastes and ingredients. Today, brownies are often associated with chocolate, but they can also be made with other flavors, creating a variety of interesting combinations.

Ingredients

For the base:
- 8 egg whites (approximately 240 g)
- 10 tablespoons (200 g) sugar
- 100 g ground walnuts
- 100 g coarsely chopped walnuts
- 3 tablespoons breadcrumbs
- 5 tablespoons (75 g) flour
- 200 g dark chocolate (minimum 74% cocoa)
- 200 g butter (65% fat)
- 2 tablespoons oil (optional but recommended)
- A pinch of salt
- 1 packet baking powder
- A pinch of baking soda
- 1 teaspoon lemon juice

For the lemon cream:
- 8 egg yolks (approximately 160 g)
- 8 tablespoons (160 g) sugar
- 8 tablespoons (120 ml) milk
- 500 g mascarpone
- Zest and juice of one lemon
- A pinch of salt
- 2 teaspoons lemon essence
- Chocolate decorations for garnish

Step-by-Step Preparation

Step 1: Preparing the Base

1. Melting the chocolate: In a saucepan over low heat, add the broken chocolate pieces along with the butter and, if desired, the oil. Stir constantly until the chocolate and butter melt completely and combine. Allow the mixture to cool slightly.

2. Separating the egg whites: In a separate bowl, separate the egg whites from the yolks. It is important to work with very clean egg whites, free of yolk, to achieve perfect meringue. Place the yolks in the fridge until it’s time to use them.

3. Preparing the meringue: Add a pinch of salt to the egg whites and beat with a mixer until soft peaks form. Gradually add the sugar, continuing to beat until you achieve a firm, glossy meringue.

4. Combining the ingredients: Add the cooled chocolate mixture to the meringue, gently folding with a spatula or whisk. Then, fold in the ground walnuts, breadcrumbs, flour mixed with baking powder, and baking soda dissolved in lemon juice. Finally, add the coarsely chopped walnuts. Carefully mix to maintain the aeration.

5. Preparing the baking tray: Line a 23x36 cm baking tray with parchment paper on the bottom and grease the sides with a little oil, then sprinkle powdered sugar on the sides. This will help release the baked base, being more effective than flour.

6. Baking: Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes. Check with a toothpick to see if it’s baked; it should come out clean.

Step 2: Preparing the Lemon Cream

1. Whisking the yolks: In a bowl, whisk the yolks with a pinch of salt and sugar. Then, add the grated lemon zest and dilute with the cold milk.

2. Thickening the cream: Place the mixture over low heat or in a double boiler, stirring constantly until it thickens like pudding. Finally, add the lemon essence and mix well.

3. Cooling the cream: Allow the cream to cool slightly, then mix it with the mascarpone and lemon juice. Mix well to obtain a smooth and creamy texture.

Step 3: Assembling and Serving

1. Assembling the dessert: Once the base has cooled, invert it onto a serving platter. Spread the lemon cream evenly over the brownie base using a spatula.

2. Final cooling: Cover the dessert with plastic wrap and refrigerate for at least 45 minutes. This will allow all the flavors to combine and will firm up the cream.

3. Decorating: Finally, decorate the cake with chocolate decorations for an attractive appearance. Slice and serve with a smile!

Practical Tips

- Using egg whites: If you have leftover egg whites from other recipes, you can freeze them for later use in this recipe.
- Nuts: You can experiment with different types of nuts (almonds, pistachios) to achieve a different texture and flavor.
- Chocolate: Choose high-quality chocolate for an intense flavor. Chocolate with a higher cocoa content will provide a deeper taste.
- Gluten-free option: You can replace the flour with a gluten-free alternative, such as almond flour or rice flour.

Frequently Asked Questions

1. Can I use white chocolate?
- Of course! White chocolate will provide a different taste and a sweeter flavor, but it will not have the bitterness of dark chocolate.

2. How can I tell if the brownies are cooked?
- Perform the toothpick test. If it comes out clean from the center of the cake, then it is ready.

3. Is it possible to add fruits?
- Yes! Fresh or dried fruits, such as raspberries or strawberries, can be added to the lemon cream for an extra flavor boost.

Pairing with Drinks

These delicious brownies pair perfectly with a cup of black coffee or lemon tea. Additionally, for a more extravagant dessert, vanilla ice cream or warm chocolate sauce would be an ideal accompaniment.

Nutritional Benefits

Egg white brownies are a lighter choice compared to the traditional version, having a lower fat content due to the elimination of yolks. Nuts are an excellent source of protein and healthy fats, while lemon adds vitamin C, contributing to a healthy immune system.

When you enjoy this chocolate brownie with lemon cream, you will experience not just an explosion of flavors but also a little joy in every bite. Happy cooking and enjoy your meal!

 Ingredients: For the base: 8 egg whites, 10 tablespoons sugar, 100 g ground walnuts, 100 g coarsely chopped walnuts, 3 tablespoons breadcrumbs, 5 tablespoons flour, 200 g dark chocolate (74%), 200 g butter (65%), 2 tablespoons oil, a pinch of salt, 1 packet baking powder, a knife tip of baking soda, 1 teaspoon lemon juice. For the lemon cream: 8 egg yolks, 8 tablespoons sugar, 8 tablespoons milk, 500 g mascarpone, zest and juice of one lemon, a pinch of salt, 2 teaspoons lemon essence, chocolate decorations for garnish.

 Tags:  chocolate and lemon cream meringue cake chocolate cake egg whites chocolate cream lemon homemade cookies