Nut and chocolate cream meringue dessert cake
Meringue cake with walnut and chocolate cream – a delicacy that combines textures and flavors in an irresistible way! This recipe is perfect for using up leftover egg whites from various dishes and transforms a simple combination of ingredients into a dream cake. Let’s explore together step by step how to prepare this delicious cake that is sure to impress everyone.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients
For the meringue base:
- 5 egg whites
- 150 g sugar
- 110 g ground walnuts
- 1 tablespoon of flour
For the chocolate cream:
- 150 g dark chocolate (preferably with at least 70% cocoa content)
- 250 ml liquid cream (we recommend Meggle for a creamy texture)
Recipe history
Meringue cakes have a long-standing tradition in kitchens around the world. They are often associated with moments of celebration and joy, easily adaptable with various available ingredients. In this recipe, the crispy meringue and soft chocolate cream complement each other perfectly, providing a spectacular contrast in both taste and texture.
Step by step
1. Preparing the meringue base:
- Beat the egg whites: In a clean, dry bowl, add the 5 egg whites. Using an electric mixer, start beating the egg whites at medium speed until they become frothy. Then, gradually add the sugar, one tablespoon at a time, continuing to beat. This process will take about 5-8 minutes, and the meringue should become glossy and stiff. A simple way to check if the meringue is ready is to turn the bowl upside down – if it doesn’t drip, you’re on the right track!
- Incorporate the dry ingredients: Once the meringue is ready, turn off the mixer. Add the ground walnuts and flour. Use a spatula and gently fold in with up-and-down motions, being careful not to lose the air in the meringue. This is key to achieving a light and fluffy base.
- Bake the base: Line a baking tray with parchment paper and pour the meringue mixture into the tray. Smooth the surface with a spatula. Bake the base in a preheated oven at 160°C for 30 minutes. In the end, the base should be lightly browned and should easily come away from the edges.
2. Preparing the chocolate cream:
- Melt the chocolate: In a heat-resistant bowl, add the dark chocolate cut into cubes. Heat the chocolate in the microwave, stirring every 30 seconds to prevent burning. Once the chocolate is completely melted, let it cool slightly.
- Add the cream: To the melted chocolate, add the liquid cream. Stir with a spoon until the mixture becomes homogeneous. This ganache will create a rich and delicious cream that will perfectly complement the meringue base.
3. Assembling the cake:
- Cut the base: Once the base has completely cooled, cut it into three equal layers. You can use a thin-bladed knife or a pastry knife to achieve clean cuts.
- Fill the layers: Place the first layer on a serving platter and spread a generous portion of chocolate cream on top. Repeat the process with the second layer and finish with the last meringue layer. Don’t forget to save some cream for decoration!
- Decorate: Using a spatula, spread the remaining cream over the surface of the cake. If you want an extra flavor boost, you can melt some chocolate to make a glaze to pour on top.
4. Cooling and serving:
- Let the cake chill in the refrigerator for a few hours or, ideally, overnight. This will allow the flavors to develop and the textures to blend perfectly.
Useful tips
- Choose quality chocolate: The quality of the chocolate will significantly influence the flavor of the cream. Choose dark chocolate with a high cocoa content for an intense taste.
- Don’t throw away the egg yolks: If you have leftover yolks, you can use them in other recipes, such as mayonnaise or vanilla cream.
- Variations: You can experiment with different types of nuts, such as pecans or hazelnuts, to add a personal touch to the cake. Also, try adding a splash of vanilla extract to the chocolate cream for a more complex flavor.
Frequently asked questions
- What can I do if the meringue doesn’t stiffen well?
Make sure the bowl in which you beat the egg whites is clean and that no impurities have entered. Also, check to ensure there is no trace of yolk in the whites.
- How can I tell if the cake is cooked?
The meringue should be lightly browned at the edges and should easily come away from the parchment paper. The toothpick test is not very useful for meringue, but you can check the texture.
Ideal pairings
This meringue cake with chocolate cream pairs perfectly with aromatic coffee or herbal tea. Additionally, a scoop of vanilla ice cream or fresh whipped cream would wonderfully complement this decadent dessert.
Enjoy every bite of this walnut meringue cake with chocolate cream! Each serving is an explosion of flavors and textures that will turn any meal into a celebration. Don’t forget to share the cake with your loved ones and create unforgettable moments together!
Ingredients: Meringue base: 5 egg whites, 150 g sugar, 110 g ground walnuts, 1 tablespoon flour. Chocolate cream: 150 g dark chocolate (Lidl), 250 ml liquid cream (Meggle).
