Chocolate cake with meringue. This chocolate cake recipe is soft, moist, fluffy and richly chocolatey. This has become our go-to chocolate cake. The Swiss Meringue Buttercream frosting is lighter in sweetness compared to traditional American buttercream which makes the cake really shine with intense chocolate flavor. My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video!

Go to Squarespace.com for a free trial, and when you're. The Chocolate Meringue Cake gets its lovely chocolate color and flavor from unsweetened cocoa powder. My preference is to use Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is cocoa powder that has been treated with an alkali to neutralize its acids. You can have Chocolate cake with meringue using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate cake with meringue

Prepare of dough :.
Prepare .110 g of softened slmasla.
It's 100 g of caster sugar.
It's 1/2 of eggs (Stir with a fork).
Prepare 1 tsp of vanilla extract.
You need 150 g of flour.
Prepare 30 grams of cocoa unsweetened powder.
You need of meringue :.
Prepare 125 g of caster sugar.
It's 2 of egg whites.
It's 1 tsp of lemon juice.
It's of Chocolate glaze :.
Prepare 100 g of dark chocolate.
It's 1 tbsp of extensible . oils.

To make neat slices through the meringue, use a clean, buttered knife. Assembly: cover a dough with twothirds of the filling, put the other dough and spread the remaining filling over the cake. It's a parve dessert, which means it's a neutral food, that can be eaten with a meat meal because it is nondairy, things which must be kept separate when keeping. Learn how to make this moist chocolate cake with swiss meringue buttercream!

Chocolate cake with meringue instructions

Whisk the softened butter. butter and sugar until white. Not stop whisking, pour in half of the whipped eggs and vanilla extract. Jamie Oliver's recipe, I have supplemented and amended..
Stir in the flour and cocoa. Stir until smooth. Should get a soft dough. Divide of several parts, wrap in foil and store in the cold for an hour, the dough has become denser..
Roll the chilled dough to a thickness of about 5 mm and cut out circles with a diameter of 5 cm, to shift on the baking sheet and bake for 10 minutes..
For the meringue Section 2 egg whites and yolks on. Remove proteins in the cold. In a thick-walled pan cook the sugar syrup from the water, sugar and lemon juice to a solid ball - a drop of syrup dropped into ice water to become solid. In parallel, start whisking whisk attachment proteins with a pinch of salt until stiff peaks. Pour in a thin stream to proteins sugar syrup and beat for 10 more minutes until the meringue is cool..
The finished meringue should be firm, elastic and good to keep the shape. Fill a pastry bag with her round head..
Transplant meringue on chocolate chip cookies-blank, clean in the cold for half an hour..
Melt the chocolate over low heat with a tablespoon of vegetable oil and dip into it every cake..

This cake tastes like it came from a bakery yet it is so easy to achieve at home. I walk you through each step and even break down the baking science a bit to understand what makes this cake so moist! Chocolate Meringue Brownie Cake is no ordinary chocolate cake. An amazing chocolate cake with meringue topping but not just any chocolate cake - a chocolate brownie cake. This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make.