I always love the meringue on the lemon meringue pie, but not the lemon. So, now I put it on top of chocolate and I enjoy the whole thing. It is rich so a little goes a long way, but a fabulous passover dessert. Adapted from Martha Stewart.
- Cook Time
- Prep Time
- 12 ServingsServings
- 2 sticks unsalted margarine, room temperature
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1 cup plus 2 tablespoons sugar
- 6 large eggs, separated (whites at room temperature)
- 1 2/3 cups finely ground filberts (I use the bag of already ground, almonds can work too)
- pinch salt
- 1/4 cup cherry or apricot preserves
For the Meringue
- 6 large egg whites, room temperature
- 1 1/2 cups sugar
Preheat oven to 350 degrees.
For the Cake:
Spray a 9-inch springform pan with cooking spray. Whisk the cocoa and boiling water until the cocoa dissolves.
In stand mixer, beat the margarine and 1 cup sugar on medium speed until fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between each one. Add cocoa mixture and filberts, and beat until combined. Transfer to a large bowl.
Clean out the bowl of the mixer. Now, whisk egg whites and 1/2 teaspoon salt on medium high until soft peaks form. With the machine running, add remaining 2 tablespoons sugar and whisk until stiff peaks form. Fold 1/4 of the whites into batter, then fold in remaining whites.
Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Now cover with parchment lined foil and bake another 30 minutes until toothpick inserted comes out clean. Transfer to a wire rack to cool for 45 minutes.
Run a knife around the edge of cake to loosen and release sides of pan to remove.
Make the merinuge
Whisk egg whites in a clean heat proof bowl of a mixer set over a pan of simmering water. Mix until sugar dissolves and mixture is hot to touch, about 3 minutes. Then place into mixer and whisk on medium speed until soft peaks form.
Spread cherry preserves on top of cake. Spread meringue over preserves using offset spatula, making decorative swirls. If desired you can caramelize the peaks under the broiler, just be careful not to let it burn.