Description
This Hot Chocolate Meringue Cake is a delicate and airy dessert featuring crisp cocoa-flavored meringue layers with a hint of cayenne pepper, filled and topped with fresh, unsweetened whipped cream. Light yet indulgent, it offers a unique twist on classic meringue with a subtle spicy kick and rich chocolaty flavor, perfect for special occasions or an elegant treat.
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 freshly whipped cream (unsweetened)
Instructions
- Prepare the Oven and Pans: Preheat your oven to a low temperature suitable for drying meringues (around 200°F or 90°C). Line two baking pans with parchment paper and carefully draw two 9-inch diameter circles on the paper; these will guide the shape of your meringue layers.
- Make the Meringue: In a clean, dry bowl, beat 6 egg whites with 1 tablespoon of cream of tartar until soft peaks form. Gradually add 1 1/4 cups of sugar in a slow stream while beating on high speed. When the mixture becomes glossy and holds soft peaks, sift in 3 tablespoons of cocoa powder and 1/8 teaspoon of cayenne pepper. Continue to beat until stiff peaks form, ensuring the meringue holds firm and is smooth.
- Shape and Bake: Spoon or pipe the meringue within the drawn 9-inch circles on the parchment-lined baking sheets, smoothing the tops. Place the pans in the oven and bake for 3 hours, allowing the meringues to dry out slowly without browning too much.
- Cool the Meringue Layers: After baking for 3 hours, turn off the oven but keep the door closed. Let the meringues sit in the cooling oven for an additional hour to ensure they dry completely. Once cooled, store them in a very dry, cool place until ready to assemble the cake.
- Assemble the Cake: Place one meringue layer on a serving plate. Spread half of the freshly whipped cream evenly over it. Carefully top with the second meringue layer, then spread the remaining whipped cream on top, smoothing it out for a beautiful finish.
- Serve: The cake is best served fresh, immediately after assembly, to enjoy the contrast between the crisp meringue and the creamy whipped cream.
Notes
- Use room temperature egg whites for best volume and stability.
- Ensure no yolk contaminates the egg whites to achieve proper meringue peaks.
- The cayenne pepper adds a subtle heat that enhances the chocolate flavor but can be adjusted or omitted depending on preference.
- Keep the meringues in a dry place to prevent them from becoming sticky or soft before assembly.
- For an extra touch, garnish the top of the cake with shaved dark chocolate or a dusting of cocoa powder before serving.
