Chocolate Meringue Cake

Chocolate Meringue Cake

Course: Cake
Cuisine: International

Ingredients

Meringue thin wafers:

  • 1 cup egg whites
  • 100 grams powdered sugar
  • 100 grams white sugar
  • 20 grams MAYA Cornstarch

Chocolate Mousse:

  • 1/2 cup sugar
  • 4 pieces egg yolks
  • 1 tablespoon gelatin power
  • 1/2 cup butter
  • 2 tablespoons cocoa
  • 1 1/2 cup whipping cream
  • 15 pieces hazelnut chocolate coated wafer, chopped (for filling)
  • 1 cup milk chocolate, melted

Instructions

For Meringue:

  • Preheat oven to 300ᵒF/149ᵒC. Using an 8-inch plate or pan as a guide, trace the perimeter of the plate or pan onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and sugars meringue is stiff and glossy. Sprinkle in cornstarch whisk again to combine.
  • Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250ᵒF/121ᵒC. Bake for 1 hour and 15 minutes.
  • Turn off oven and let meringue cool completely in oven.  Yield: 5 to 7 pieces 6-inched meringue thin wafers

For Chocolate Mousse:

  • In a sauce pot, whisk egg yolk with sugar and gelatin, then slowly add the cocoa. Heat mixture over medium heat for 2 minutes with continuous stirring.
  • Remove pot from the heat and continuously stir the chocolate mixture until cooled down.
  • Add the butter and mix until smooth. Set aside.
  • Whip the cream to soft peak and fold in the chocolate mixture, until well blended.

Assemble:

  • In a flat surfaced plate, assemble meringue thin wafer first, then spread the chocolate mousse on top, and sprinkle a portion of chopped hazelnuts chocolate coated wafer and drizzle with melted chocolate.
  • Repeat procedure up to 5 layers with chocolate mousse on top and lastly sprinkle the rest of the chopped hazelnuts chocolate coated wafers and drizzle with melted chocolate.
  • Put meringue cake in the freezer for at least an hour to set. Serve.

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