Ingredientes para Chocolate Meringue Cake
- Eggs
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup buttermilk
- Vanilla Extract
- All Purpose Flour
- Dutch Process Cocoa
- 1 cup chopped pecans
- 8 ounces cream cheese
- Almond Extract
- 3 cups powdered sugar
- 1 cup heavy cream
- Semisweet Baking Chocolate
- 4 large egg whites
- White Vinegar
- Pinch of salt (for both cake and meringue)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Meringue Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Meringue Cake
- **Cake Layers:**
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat 4 large egg whites with a pinch of salt at high speed until soft peaks form. Set aside.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, until well combined.
- In a small bowl, whisk together 1 cup buttermilk and 2 teaspoons vanilla extract.
- In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ¾ cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chopped pecans.
- Gently fold in the beaten egg whites.
- Divide batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Cream Cheese Filling:**
- In a large bowl, beat 8 ounces cream cheese, ¼ cup unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- Gradually add 3 cups powdered sugar, beating until light and fluffy.
- Once cakes are completely cool, layer the filling between the cake layers.
- **Chocolate Ganache:**
- In a heavy saucepan, heat 1 cup heavy cream over medium heat until it simmers.
- Remove from heat and add 8 ounces chopped semi-sweet chocolate. Stir until smooth and melted.
- Let cool until it reaches a spreadable consistency.
- Frost the top and sides of the cake with the ganache, reserving ½ cup.
- **Meringues:**
- In a clean, dry bowl, beat 4 large egg whites with 1 teaspoon white vinegar and a pinch of salt at high speed until foamy.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form and the sugar is dissolved.
- Gently fold in 2 tablespoons unsweetened cocoa powder.
- Drop by heaping teaspoonfuls onto parchment-lined baking sheets.
- Bake at 250°F (120°C) for 35-40 minutes, or until crisp.
- Let cool completely on the baking sheets.
- Once cool, carefully mound the meringues on top of the frosted cake, creating a small mountain, layering 3-4 high.
- Drizzle the remaining ganache over the meringues.
- **To Serve:**
- Before serving, gently remove the meringues with tongs and use them as a garnish on each slice.
Nutrition Information (Approximate per serving)
Sodium
158 g
Sugar
5221g
Fat
2113g
Carbs
548g
