Description
A decadent Hot Chocolate Meringue Cake featuring light, airy cocoa and cayenne-spiced meringue layers sandwiched with freshly whipped cream, perfect for an impressive dessert that balances sweetness with a hint of warmth from cayenne.
Ingredients
Scale
Meringue
- 6 egg whites
- 1 tablespoon cream of tartar
- 1 1/4 cups sugar
- 3 tablespoons sifted cocoa powder
- 1/8 teaspoon cayenne pepper
Filling
- 4 cups freshly whipped cream (unsweetened)
Instructions
- Prepare the Oven and Pans: Preheat the oven to 200°F (95°C). Line two baking pans with parchment paper and draw two 9-inch circles in the center of each sheet as a guideline for shaping the meringue layers.
- Make the Meringue: In a clean mixing bowl, beat the 6 egg whites with 1 tablespoon cream of tartar on high speed. Gradually add 1 1/4 cups sugar in a slow stream while continuing to beat until soft peaks form. Then sift in 3 tablespoons cocoa powder and 1/8 teaspoon cayenne pepper, folding or beating gently until stiff glossy peaks develop.
- Shape and Bake: Spoon or pipe the meringue evenly within the drawn circles on each parchment. Place pans in the oven and bake at 200°F (95°C) for 3 hours. After baking, turn off the oven but keep the meringues inside to cool and dry for an additional hour without opening the door.
- Cool the Meringue Layers: Once cooled, store the meringue layers in a dry, cool place to maintain crispness until ready to assemble the cake.
- Assemble the Cake: Place one meringue layer on a serving plate, spread half of the whipped cream on top, then carefully place the second meringue layer over it. Spread the remaining whipped cream over the top layer to finish the cake.
- Serve: Slice carefully using a serrated knife and serve immediately to enjoy the contrast of crunchy meringue and smooth cream.
Notes
- Make sure the egg whites are at room temperature for best volume when whipping.
- Use a clean, grease-free bowl and beaters to achieve stiff peaks.
- The low oven temperature and extended drying time are critical for crisp meringue layers.
- Do not open the oven door during drying to prevent cracks and moisture absorption.
- Whip the cream fresh just before assembling for the best texture.
- Optionally, dust the top with a little extra cocoa powder before serving for presentation.
