Chocolate Meringue Surprise Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I have to admit that this is not an easy one to make; although it really worth the time and effort. If you find it too long , just use a cake mix package. Also you may brush your favored syrup over sponge layers if you wish; however it is soggy enough! Read more !! Very nice for a birthday party. The chocolate cake inspired from , the chocolate filling taken from a genoise chocolate cake and the meringue idea is mine. Enjoy!! Ingredients:
chocolate cake |
4 ounces (120 grams) unsweetened chocolate, chopped |
1/3 cup (28 grams) unsweetened cocoa powder (not dutch-processed) |
1 cup (240 ml) boiling water |
2 1/4 cups (315 grams) all purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (226 grams) unsalted butter, room temperature |
2 cups (400 grams) granulated white sugar |
3 large eggs |
2 teaspoons pure vanilla extract |
1 cup (240 ml) milk |
for the chocolate filling |
1 cup heavy cream |
12 ounces (340 gram) semi–sweet chocolate, diced |
2 ounces (60 gram) butter, at room temperature |
for the finishing and the glaze |
3/4 cup heavy cream |
6 ounces (180 gram) semi–sweet chocolate, diced |
for the meringue |
3 egg whites |
120 grams sugar |
1/4 tsp cream of tartar |
1 tsp vanilla |
Directions:
1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
7. When completely cooled, split the cake in half horizontally; place one half on a wire rack.
8. Chocolate filling:
9. Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
10. In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours. Spread half of the filling over the cake half and sprinkle the chopped meringue over. Place the other layer on top and spread the rest of the filling on the top and sides of the cake. Place the cake in the refrigerator while you make the glaze.
11. Meringue:
12. On a clean stainless bowl, place the egg whites and using clean beaters, beat Till frothy.
13. Add the cream of tartar or lemon juice if using till soft peaks formed.
14. Start adding the sugar till you reach a stiff peaks and the meringue is shiny and glossy. Spread meringue in a round shape in a cookie sheet lined with foil and bake in a 300 F preheated oven for 1 hour till crisp to the touch. Leave in the oven with door ajar to cool for 1 hour. Once cooled, chop the meringue into small bites.
15. Final glaze:
16. Put the cream in a saucepan and turn the heat to medium. Remove from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved. Whisk and beat the glaze until it is very light and soft. Remove the cake from the refrigerator, cover it with the glaze, and spread it uniformly with a spatula. Garnish with meringue kisses. Put the cake back in the refrigerator for 15 – 20 minutes to allow the glaze to cool. Keep in the refrigerator until serving time tightly covered.
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