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Flourless Chocolate Cake with Meringue

 

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Flourless Chocolate Cake with Meringue
 

 

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Recipe

Flourless Chocolate Cake with Meringue

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.

Times

  • Prep Time : 25 min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 25 min

Servings

12

Ingredients

  • 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

Directions

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.

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

13 Responses to Flourless Chocolate Cake with Meringue

  1. avatar says: Holli

    Am I missing something here?
    “Spray a 9-inch springform pan with cooking spray. Whisk the cocoa and boiling water until the cocoa dissolves.”
    How much boiling water is needed?

  2. avatar says: Devo20

    Can you please clarify the amount of sugar in the meringue?
    Thanks.

  3. Now I am hungry!

  4. I love the idea of a meringue topping!

  5. It looks like we both made flour-less chocolate cake. I guess, great minds think alike :) I can’t wait to try your meringue topping!

  6. avatar says: Naomi

    Would cake totally flop without nuts? My son is allergic to all nuts.

  7. avatar says: Nechama

    BS’D
    Did you ever try using oil as opposed to margarine

  8. avatar says: Cindy

    How much oil will you use? We dont have parev margerine for pesach in South Africa, so I am willing to try?

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