Decadent Chocolate Meringue Cake with Cream and Walnuts: A Sweet Masterpiece

Ingredients

For the Dough:

• • 3 eggs
  • A pinch of salt
  • 100g (1/2 cup) sugar

• • 30g (2 tbsp) vegetable oil
  • 1/2 tsp baking powder
  • 80g (1/2 cup) flour

• • 20g (1.5 tbsp) cocoa powder
  • Baking tin: 18×28 cm
  • Bake in a preheated oven at 180°C (356°F) for about 25 minutes

For the Meringue Layer:

• • 4 egg whites
  • 200g (1 cup) sugar
  • A pinch of citric acid

• 200g roasted walnuts
• Bake at 120°C (248°F) for about 60 minutes

For the Cream:

• • 100g (1/2 cup) sugar

• • 100g (1/2 cup) hot cream (33% fat)
  • 35g (1.5 tbsp) butter
  • 200g (1 cup) cream (33% fat)

• • 600g (1 cup) cream cheese
  • 30g chocolate (for garnish)
  • Let stand in the refrigerator for 4 hours

Steps How to Make It

1. Preparing the Chocolate Cake Base:

1. 1. Preheat your oven to 180°C (356°F). Grease and line your 18×28 cm baking tin with parchment paper.
   2. In a large bowl, whisk together 3 eggs and a pinch of salt. Add the sugar and beat until the mixture becomes light and fluffy.
   3. Stir in the vegetable oil and mix until well combined.

1. In a separate bowl, sift the flour, cocoa powder, and baking powder together to remove any lumps. Gradually add the dry ingredients into the egg mixture, gently folding them in until fully incorporated.
2. Pour the batter into the prepared baking tin and smooth it out. Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool completely.

2. Making the Meringue Layer:

1. 1. Preheat the oven to 120°C (248°F).

1. 1. In a clean, dry bowl, beat the 4 egg whites using an electric mixer until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form.
   2. Add a pinch of citric acid to help stabilize the meringue.
   3. Once the meringue is stiff and glossy, spread it evenly over the cooled cake base. Sprinkle the roasted walnuts on top.

1. Bake for about 60 minutes or until the meringue is firm and golden. Allow the meringue to cool completely after baking.

3. Preparing the Cream Filling:

1. 1. In a saucepan, heat 100g of hot cream and 35g of butter together over low heat until the butter melts. Stir in the sugar until it dissolves completely.
   2. Remove from heat and allow the mixture to cool slightly.

1. 1. In a separate bowl, beat the remaining 200g of cream and 600g of cream cheese until smooth and creamy.
   2. Once the butter and cream mixture has cooled, add it to the cream cheese mixture and beat until combined.
   3. Spread the cream filling evenly over the cooled meringue layer.

1. Melt 30g of chocolate in a microwave or using a double boiler. Drizzle the melted chocolate over the cream layer for decoration.
2. Refrigerate the cake for at least 4 hours to allow the cream to firm up and the flavors to meld together.

4. Assembling and Serving:

1. 1. After the cake has chilled, slice it into squares or rectangles.

1. Serve chilled, garnished with extra walnuts or chocolate shavings if desired.
2. Enjoy every bite of this rich, decadent dessert!

Prep Time

• • Preparation Time: 20 minutes

• • Baking Time: 1 hour 25 minutes (for both layers)
  • Chilling Time: 4 hours
  • Total Time: Approximately 6 hours 10 minutes (including cooling and refrigeration time)

KCAL & Servings

• Calories per Serving: Approximately 300-350 kcal (depending on portion size)
• Servings: 12-16 servings