Description
This Hot Chocolate Meringue Cake is a light and indulgent dessert featuring crisp cocoa-infused meringue layers with a subtle hint of cayenne pepper, sandwiched between fluffy, freshly whipped cream. Perfect for anyone who loves the rich flavors of chocolate and the delicate texture of meringue, this cake offers a unique, elegant treat that’s sure to impress at any gathering.
Ingredients
Scale
Meringue
- 6 egg whites
- 1 tablespoon cream of tartar
- 1 1/4 cups sugar
- 3 tablespoons sifted cocoa powder
- 1/8 teaspoon cayenne pepper
Filling
- 4 cups whipped cream (freshly whipped, unsweetened)
Instructions
- Prepare the Oven and Pans: Preheat your oven and line two baking pans with parchment paper. On each sheet, draw two 9-inch circles in the center to guide the shape of the meringue layers and set the pans aside.
- Make the Meringue: In a clean mixing bowl, beat the 6 egg whites with 1 tablespoon of cream of tartar until soft peaks form. Gradually stream in 1 1/4 cups sugar while beating on high speed. Once the mixture reaches soft peaks, sift in 3 tablespoons of cocoa powder and 1/8 teaspoon of cayenne pepper. Continue beating until you achieve stiff, glossy peaks.
- Shape and Bake: Spoon and spread the meringue mixture evenly within the circles on the parchment paper-lined pans, forming two meringue layers. Bake in the oven for 3 hours. Once baking is complete, turn off the oven but leave the meringues inside for an additional hour without opening the door to dry thoroughly.
- Cool the Meringue Layers: After the additional hour in the turned-off oven, remove the meringue layers and store them in a dry, cool place until you are ready to assemble the cake.
- Assemble the Cake: Place one meringue layer on your serving plate. Spread half of the 4 cups of freshly whipped cream evenly over the layer. Top with the second meringue layer and cover it with the remaining whipped cream, smoothing the surface.
- Serve: Serve immediately or keep refrigerated until ready to enjoy. This dessert is best served fresh to maintain the crisp texture of the meringue and the creaminess of the whipped cream.
Notes
- Ensure your mixing bowl and beaters are completely clean and free from any grease to achieve the best meringue volume.
- Do not open the oven door during the baking and drying period to prevent cracks and maintain meringue texture.
- Freshly whipped cream enhances the taste and texture; avoid using stabilized or store-bought whipped cream for best results.
- The cayenne pepper adds a subtle heat which complements the chocolate flavor but can be adjusted or omitted based on preference.
- Store the cake in a cool, dry place and consume within 1-2 days for optimal freshness.
