Chocolate cake with italian meringue
Chocolate Cake with Italian Meringue - As the chocolate lover I am, this is one of my favorite recipes! It requires a bit of time but it is absolutely worth it! You can store the cake in the freezer and take it out to treat surprise guests with a cool looking and delicious cake. It has a perfect combination of rich and gooey chocolate, smooth and fluffy meringue and crunchy pecans on the top.
For twelve portions you will need:
2 dl caster sugar
1 dl water
3 egg whites
100 g dark chocolate (70 %)
1 dl cream
2 dl pecans
125 g butter
2,25 dl caster sugar
1,5 dl flour
1 dl kakao
1 tsp vanilla sugar
1/4 tsp baking powder
1 pinch of salt
Turn oven to 175 degrees Celsius / 350 degrees Fahrenheit. Melt the butter, and remove from heat. Add the kakao in to the butter. Mix eggs and sugar in a large bowl, then add the butter/kakao mix. Gently fold the batters together and then add the rest of the dry ingredients, and fold it all together. The mix should be fluffy and soft. Pour the batter into baking tin and bake for about 20 minutes. Let the cake cool off.
Put sugar and water to a boil until its 121 degrees Celsius / 250 degrees Fahrenheit. Start whisking the egg whites when the sugar starts to boil. Pour the boiling sugar into the eggs in a thin beam whilst still whisking the mix. Keep whisking until the mix is cool. Spread the meringue over the cool chocolate cake and store it in the freezer for 3-4 hours.
Chop the chocolate and put it in a bowl. Boil the cream and pour over the chocolate. Stir until the chocolate melts and you have a smooth glaze. Pour the glaze over the frozen cake and sprinkle the pecans all over the cake. Store in freezer until its time to serve.
My tips for this recipe is to bake it in a circular baking tin. If you don’t have a big enough baking tin, make two cakes instead. It is important that the chocolate cake does not get too thick. I have made that mistake before and it makes the cake a little dry.