Nut, chocolate, and meringue cake
Nut Cake, Chocolate, and Meringue - A Sweet Indulgence for June 1st
When it comes to celebrating special days, a delicious cake is always an inspired choice. Today, I will present you with a recipe for a nut, chocolate, and meringue cake, perfect for impressing your loved ones, especially on June 1st. This cake has a perfect balance between fluffy cocoa layers, crispy meringue, and decadent chocolate cream. Let's start our culinary journey!
Total preparation time: 5 hours
Preparation time: 1 hour
Baking time: 2 hours
Number of servings: 12
Ingredients
For the cocoa layer:
- 4 eggs
- 140 g sugar
- 100 g melted butter (preferably unsalted)
- 150 g flour
- 1 teaspoon baking powder
- 50 g cocoa
For the meringue layers:
- 5 egg whites
- 100 g ground nuts
- 140 g sugar
- 1 tablespoon cornstarch
For the cream:
- 450 ml liquid cream
- 250 g dark chocolate (quality)
- 1 tablespoon cocoa
- 1 tablespoon almond liqueur
For the syrup:
- 50 ml almond liqueur
- 50 ml water
- 1 tablespoon sugar
For decoration:
- 50 g caramelized sugar
- 50 g nuts
- 200 ml cream
- 100 g dark chocolate
Step by Step
1. Preparing the Cocoa Layer:
Start by preparing your ingredients for the cocoa layer. It's important for the eggs to be at room temperature for better beating. In a large bowl, beat the eggs with a pinch of salt and sugar until the mixture doubles in volume and becomes a thick cream. This is the secret to an airy layer, so don't rush!
Add the melted butter, one tablespoon at a time, and continue mixing for 1-2 minutes. Then, focus on the dry ingredients: mix the flour, cocoa, and baking powder. Sifting them will ensure an even batter. Reduce the mixer speed and gradually incorporate the flour mixture into the egg composition until you get a smooth batter.
Pour the batter into a 24 cm diameter baking pan lined with parchment paper, and place it in the preheated oven at 180°C for 30 minutes. Check with a toothpick if it is baked; if it comes out clean, then it’s ready. Let it cool completely before cutting it into two layers.
2. Preparing the Meringue Layers:
While the cocoa layer cools, you can prepare the meringue layers. In a clean bowl, beat the egg whites with a pinch of salt until they form peaks. Gradually add the sugar while continuing to mix until you achieve a firm and glossy meringue. Incorporate the mixture of nuts, sugar, and cornstarch.
Divide the mixture into two equal parts and pour them into two baking pans lined with parchment paper. Bake in the preheated oven at 160°C for 30 minutes, then turn off the oven and let them cool inside for 1-2 hours. This step will ensure a perfect texture.
3. Preparing the Cream:
Create a moment of indulgence with the chocolate cream. In a pot, add the cocoa and mix it with the liquid cream. Place the pot over low heat and add the broken chocolate pieces. Stir constantly until the chocolate completely melts and you achieve a smooth cream. Add the almond liqueur and mix well. Cover with plastic wrap and let it cool for a few hours, preferably overnight, to become denser.
Before assembling, take the cream out of the fridge and beat it with a mixer for 1-2 minutes until it becomes fluffy.
4. Assembling the Cake:
On a platter, place the first meringue layer. Spread 1/3 of the cream evenly. Then, add a cocoa layer, soak it with half of the syrup made from almond liqueur, water, and sugar. Spread another 1/3 of the cream and place the second meringue layer on top. Cover with the remaining cream, and on top, place the last cocoa layer, which you soak with the remaining syrup.
5. Decorating the Cake:
For a special look, you can caramelize sugar for decoration. Melt the sugar over low heat until it turns golden and pour it onto a cold surface. Once cooled, break it into pieces. Whip the remaining cream until firm and decorate the cake as desired, adding grated chocolate or pieces of caramelized nuts.
Serving Suggestions
This cake is best served cold after being in the fridge for a few hours (or even overnight). You can pair it with a scoop of vanilla ice cream or a flavored coffee to enhance the tasting experience.
Helpful Tips
- Ensure all ingredients are of high quality, especially the chocolate, as it will influence the final taste of the cake.
- Do not open the oven during the baking of the meringue layers to avoid them collapsing.
- You can substitute almond liqueur with vanilla extract for an alcohol-free version.
Calories and Nutritional Benefits
One serving (approximately 150 g) of this cake contains about 450 calories. Although it is high in calories, dark chocolate is a good source of antioxidants, and nuts provide healthy fats and proteins.
Frequently Asked Questions
1. Can I use another type of nut?
Yes, you can try ground almonds or hazelnuts, depending on your preferences.
2. What do I do if I don't have almond liqueur?
You can substitute the liqueur with almond extract or flavored water with almond extract.
3. How can I store the cake?
The cake can be stored in the fridge, covered with plastic wrap, for 3-4 days.
This nut, chocolate, and meringue cake is a delicious choice that will bring smiles to the faces of your loved ones. Enjoy every bite and savor the sweet indulgence you have created!
Ingredients: For the cocoa sponge: 4 eggs, 140 g sugar, 100 g melted butter, 150 g flour, 1 baking powder, 50 g cocoa. For the meringue layer: 5 egg whites, 100 g ground walnuts, 140 g sugar, 1 tablespoon cornstarch. Cream: 450 ml liquid cream, 250 g dark chocolate, 1 tablespoon cocoa, 1 tablespoon almond liqueur. Syrup: 50 ml almond liqueur, 50 ml water, 1 tablespoon sugar. Decoration: 50 g caramelized sugar + 50 g walnuts, 200 ml cream, 100 g dark chocolate.
