A
Chocolate Meringue Cake takes a butter cake batter, tops it with a sweet
meringue, and the two layers are baked together in the same pan at the
same time. Although you could bake this cake in one pan, it is wonderful
when made into two layers so you can sandwich them with a delicious almond
flavored cream that contains flecks of chocolate.
You can make
the cake a day or two in advance of serving, but to keep the meringue layers
crisp, do not fill with the cream until shortly before
serving.
The lovely chocolate color and flavor in this cake comes from adding
Dutch processed cocoa powder. Cocoa powder is made when chocolate liquor is
pressed to remove three quarters of its cocoa butter. The remaining cocoa
solids are processed to make fine unsweetened cocoa powder. There
are two types of unsweetened cocoa powder: natural and Dutch-processed.
This recipe uses Dutch-Processed or Alkalized Unsweetened
Cocoa Powder which is cocoa powder that has been treated with an alkali to neutralize its acids. Because it
is neutral and does not react with baking soda, it must be used in recipes
calling for baking powder, unless there are other acidic ingredients in
sufficient quantities used. It has a reddish-brown color, mild flavor, and is
easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods
like European cakes and pastries where its subtle flavor complements other
ingredients. Droste, Hershey's, Ghirardelli, Scharffen Berger, Valrhona are popular
brands.
Preheat oven to 325 degrees F (160 degrees C) and place
rack in center of oven. Butter and line the bottoms of two - 8 x 1 1/2
inches (20 x 3.75 cm) round cake pans with parchment paper. Set aside.
Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover
the two bowls with plastic wrap and allow the eggs to come to room temperature
before using (about 30 minutes).
In a large bowl
sift the
cocoa powder, flour, baking powder, and salt. Set aside.
Using an
electric mixer, or hand mixer, cream the butter until soft. Add the sugar
and beat until light and fluffy. Add the egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl
and then beat in the vanilla extract.
With the mixer on low
speed, alternately add the flour mixture and milk, in three additions, beginning
and ending with the flour. Divide the batter evenly between the two cake
pans. Set aside while you make the meringue layer.
Using
a clean bowl, beat the egg whites until foamy. Add the cream of tartar and
continue beating until soft peaks form. Gradually add the sugar and continue to
whip until stiff peaks form.
Evenly divide the meringue and place
on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula.
Bake for approximately
25-30 minutes, or until a
toothpick inserted in the center of the cake comes out clean. The meringue
layers will have turned a light brown and will be crisp to the touch but soft
inside. Place the pans on a wire rack to
cool. When completely cooled, gently remove from pans.
For the whipped cream:In a large mixing bowl place the whipping cream,
vanilla extract, and sugar and
stir to combine. Cover and chill the bowl and beaters in the refrigerator for at
least 30 minutes. When chilled, beat the mixture until stiff peaks form.
Fold in the ground almonds and chocolate.
To Assemble Cake: Place
one of the cake layers, meringue side down, on a serving platter. Spread
with the whipping cream. Gently place
the second cake layer, cake side down so the meringue layer is facing up, onto
the first layer. Dust with confectioners sugar. Can garnish with fresh
strawberries. If not eating
immediately, place in the refrigerator until serving time. But make sure to
bring the cake to room temperature before serving.
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