I had some family anniversaries when I had to make a cake … One of them is this cake with meringue and chocolate , which I only managed to photograph at home in a few frames. The section… was and went… they didn't want to leave anything for shooting :)) I want to do something else :))
- 6 egg whites
- 250 g sugar
- vanilla essence
- For the countertop:
- 6 eggs
- 6 tablespoons sugar
- 4 tablespoons oil
- 6 tablespoons flour
- 2 tablespoons black cocoa
- 1 teaspoon baking powder
- esenta de rom
- For chocolate cream:
- 200 g dark chocolate
- 250 ml whipped cream
- 1 tablespoon brandy
- For cream 2:
- 125 g butter
- 125 ml whipped cream
- 100 g sugar
- 10 g instant coffee powder (ness)
- For the glaze:
- 200 g dark chocolate
- 100 ml whipped cream
Preparation Cake with meringue and chocolate:
We will first prepare the meringue top , its preparation lasting a few hours.
Whisk the egg whites with a pinch of salt. Add the sugar and vanilla essence, a little at a time, and mix until you get a dense and shiny foam, which makes spikes when we remove the blades from the mixer.
Pour the meringue into a tray (24 cm in diameter) lined with baking paper and put in the oven over low heat, with the oven door open. The meringue must dry and harden. Be careful to remove it from the tray, as the countertop is brittle.
For the countertop:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a shiny foam. Mix the yolks with the oil and rum essence, then pour the emulsion obtained over the egg white foam. Homogenizes easily. Then incorporate the flour mixed with baking powder and cocoa, mixing lightly with a spatula, with movements from bottom to top.
Pour the composition into the tray (24 cm in diameter) lined with baking paper and put in the oven over medium heat for about half an hour. We do the toothpick test. Remove the top on a grill and leave it to cool.
For chocolate cream:
Melt the chocolate over low heat or in a baine marie, together with the sour cream. Bring to the boil and mix. After it has cooled down a bit, add the brandy. Refrigerate until the cream cools very well and begins to harden. Mix the cream until you get a fluffy and delicious chocolate cream. :))
For coffee cream:
Soft butter at room temperature mix with sugar until fluffy. Mix the whipped cream until it hardens, then gradually incorporate it into the butter cream. At the end we will add the instant coffee and mix, mixing gently.
For the glaze:
Melt the chocolate over low heat together with the sour cream. When it reaches the boiling point, set aside and mix. Let it cool until it reaches the consistency of a cream.
We cut the cocoa top into 2 parts. It is easily syruped with a little milk mixed with sugar and rum essence. On one of the tops we put the coffee cream, cover with the meringue top. Add the chocolate cream and cover with the second countertop, a little syrupy.
We pour the icing over the cake, and we cover the edges of the cake with whipped cream.
Its decoration depends on the imagination and skill of each.